Semolina noodles with rhubarb compote

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 1
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. 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. 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. 3

    Use 2 moistened tablespoons to cut off cams. Serve semolina noodles and rhubarb compote. Sprinkle with the almonds and diabetic sweetener

  4. 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

Nutrition Facts

KCAL
310 kcal
CARBS
39 g
FATS
10 g
PROTEINS
14 g

Categories & Tags

Dessert