Semolina noodles with rhubarb compote

Name: Semolina noodles with rhubarb compote
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g cleaned rhubarb; 2 tablespoons (25 ml) apple juice; 7-10 Tbsp a few squirts of sweetener; 1 tablespoon (10 g) flaked almonds; 1/8 l Milk; 2 (40 g) go. tablespoon semolina; 1 tablespoon (20 g) Low-fat curd; 1 tsp (3 g) Diabetic sweetness

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g cleaned rhubarb
2 tablespoons (25 ml) apple juice
7-10 Tbsp a few squirts of sweetener
1 tablespoon (10 g) flaked almonds
1/8 l Milk
2 (40 g) go. tablespoon semolina
1 tablespoon (20 g) Low-fat curd
1 tsp (3 g) Diabetic sweetness

Directions

1
Wash the rhubarb and cut into pieces. Steam covered with apple juice and 2-3 tablespoons of water (or only 4-5 tablespoons of water) for about 10 minutes. Flavour with sweetener. Roast almonds
2
Bring milk, 75 ml water and some sweetener to the boil. Stir in semolina and let it swell for about 5 minutes without adding heat. Let it cool down a bit. Stir in quark, let it cool down
3
Use 2 moistened tablespoons to cut off cams. Serve semolina noodles and rhubarb compote. Sprinkle with the almonds and diabetic sweetener
4
Rhubarb is ideal for a spring cure from within. Because it contains citric and malic acid, which have a blood-purifying and positive effect on the intestinal flora. Due to its high potassium content, rhubarb has a dehydrating effect and also lowers blood pressure. And: with only 14 calories per 100 g it really does not carry much weight