Semolina dumplings with rhubarb compote

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Rhubarb
  • 200 g Sugar
  • 100 ml clear apple juice
  • 2-3 TABLESPOONS Lemon juice
  • 1 package Vanillin sugar
  • 1/2 l Milk
  • 175 g Semolina
  • 2 Eggs
  • 2 TABLESPOONS Whipped cream
  • 50 g flaked almonds
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Mint

Directions

  1. 1

    Clean, wash and cut the rhubarb into small pieces. Sprinkle with 150 g sugar and let it stand for about 30 minutes. Bring apple juice, 2 tablespoons lemon juice and vanilla sugar to the boil, add rhubarb and steam for about 10 minutes.

  2. 2

    In the meantime, bring milk to the boil for the semolina dumplings. Add semolina, bring to the boil while stirring and remove from the heat. Stir in the remaining sugar and a few squirts of lemon juice. Separate the eggs.

  3. 3

    Beat egg whites until stiff. Whisk the egg yolk and cream and stir into the semolina. Fold in the beaten egg white. Let the semolina cool down and add 2 tablespoons of dumplings. Roast almond flakes in a pan without fat until golden brown.

  4. 4

    Arrange semolina dumplings and rhubarb compote sprinkled with almonds. Dust with icing sugar and garnish with mint.

Nutrition Facts

KCAL
600 kcal
CARBS
94 g
FATS
17 g
PROTEINS
16 g

Categories & Tags

Dessert