Semolina dumpling casserole with rhubarb compote

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Put rhubarb and 100 g sugar in a pot. Add 1/8 litre water, bring to the boil and simmer for about 5 minutes. Mix starch with some water until smooth and thicken the rhubarb with it, bring to the boil and let it cool down. Put milk, salt, 50 g sugar and vanillin sugar in a pot and bring to the boil.

2. 2

   Stir in semolina, bring to the boil and let it swell at low heat while stirring for about 2 minutes. Remove from the heat, allow to swell for another 3-4 minutes. Separate 1 egg. Mix egg yolk and some semolina in a bowl, stir into the semolina and let it cool down. Beat the egg whites until stiff and fold into the semolina in portions. Mix sour cream and 1 egg. Put the rhubarb into a casserole dish. Cut off the semolina with 2 tablespoons of dumplings and place on the rhubarb. Pour the sour cream over the semolina gnocchi.

3. 3

   Mix sour cream and 1 egg. Put the rhubarb into a casserole dish. Cut off the semolina with 2 tablespoons of dumplings and place on the rhubarb. Pour the sour cream over the semolina gnocchi. Sprinkle almonds on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
520 kcal

CARBS
72 g

FATS
18 g

PROTEINS
15 g