Rhubarb-strawberry compote with semolina

Name: Rhubarb-strawberry compote with semolina
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 300 g Rhubarb; 125 g Strawberries; 2 TABLESPOONS Strawberry syrup; 2 TABLESPOONS Sugar; 1 pinch Cinnamon; 1 TEASPOON Cornstarch; 175 ml Milk; 1 pinch Salt; 1 package Vanillin sugar; 30 g Semolina; 1 Protein (size M)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

300 g Rhubarb
125 g Strawberries
2 TABLESPOONS Strawberry syrup
2 TABLESPOONS Sugar
1 pinch Cinnamon
1 TEASPOON Cornstarch
175 ml Milk
1 pinch Salt
1 package Vanillin sugar
30 g Semolina
1 Protein (size M)

Directions

1
Clean, wash and cut the rhubarb into small pieces. Strawberries, wash and clean. Halve the fruits. Stir strawberry syrup in 200 ml water and steam the fruit covered in it for about 10 minutes.
2
Season with sugar and 1 pinch of cinnamon. Stir starch in 2 tablespoons of cold water until smooth and thicken the compote slightly. Let it cool down. Bring milk, 1 pinch of salt and vanilla sugar to the boil.
3
Sprinkle in semolina and let it swell while stirring. Beat the egg white until stiff. Remove from heat and fold the beaten egg white into the hot semolina. Pour the compote into a deep plate and put the semolina in the middle.
4
Dust with cinnamon. Garnish with lemon balm leaves as desired.