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