Semolina dumplings-rhubarb casserole

Name: Semolina dumplings-rhubarb casserole
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 500 g Rhubarb; 2 TABLESPOONS Lemon juice; 1 TABLESPOON Cornstarch; 80 g + 50 g sugar; 0?a Milk; 1 package vanilla sugar, salt; 110 g Durum wheat semolina; 2 Eggs (Gr. M); 100 g Schmand; 1 TABLESPOON flaked almonds

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

500 g Rhubarb
2 TABLESPOONS Lemon juice
1 TABLESPOON Cornstarch
80 g + 50 g sugar
0?a Milk
1 package vanilla sugar, salt
110 g Durum wheat semolina
2 Eggs (Gr. M)
100 g Schmand
1 TABLESPOON flaked almonds

Directions

1
For the compote clean, wash and cut rhubarb into pieces. Boil up with lemon juice and 1⁄8 l water. Cover and simmer for about 5 minutes. Stir starch and 2 tbsp. cold water until smooth. Stir into the rhubarb and stir until at least a little bit thicker.
2
Simmer for a minute. Sweeten with 80 g sugar and pour into a flat casserole dish.
3
For the dumplings, boil up milk, 50 g sugar, vanilla sugar and 1 pinch of salt. Sprinkle in semolina while stirring, bring to the boil once and let it swell for about 2 minutes at low heat while stirring. Remove from the heat, cover and leave to swell for another 3-4 minutes.
4
Separate 1 egg. Gradually stir 3 tbsp. semolina into the egg yolk, then stir everything into the remaining semolina. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Beat the egg white and 1 pinch of salt until stiff and fold into the semolina.
5
Cut off the semolina with two tablespoons of dumplings and place on the rhubarb.
6
Mix the sour cream and 1 egg, pour the icing over the semolina dumplings. Sprinkle almonds over it. Bake in a hot oven for 15-20 minutes.