Rhubarb groats with semolina dumpling

Name: Rhubarb groats with semolina dumpling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Rhubarb; 1 glass (225 g) Strawberry Jelly; 20 g Cornstarch; 1/8 l Milk; 40 g Durum wheat semolina; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 1 package Vanillin sugar; 1 TABLESPOON Sugar; 1 egg (size M); 7-10 Tbsp Lemon balm

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Rhubarb
1 glass (225 g) Strawberry Jelly
20 g Cornstarch
1/8 l Milk
40 g Durum wheat semolina
7-10 Tbsp thinly peeled rind of 1 untreated lemon
1 package Vanillin sugar
1 TABLESPOON Sugar
1 egg (size M)
7-10 Tbsp Lemon balm

Directions

1
Clean, wash and cut the rhubarb into pieces. Boil 3/8 litres of water. Add rhubarb and raspberry jelly and simmer for about 4 minutes. Remove lemon peel. Stir the starch with a little water until smooth and bind the rhubarb with it, bring to the boil again. Bring milk and lemon peel to the boil. Add sugar, vanilla sugar and semolina.
2
Turn off the heat and stir until the dough comes off the bottom of the pot. Stir in egg. Bring slightly salted water to the boil. Use 2 teaspoons of the semolina to cut off small dumplings, add to salted water and cook over a low heat for about 10 minutes. Serve the rhubarb groats with the semolina dumplings. Decorate with lemon balm