Semolina noodles with rhubarb compote

Name: Semolina noodles with rhubarb compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1⁄4 l Milk; 2 TABLESPOONS Butter; 1 package Vanillin sugar; 40 g Common wheat semolina; 1 fresh egg; 1-2 TABLESPOONS + 75 g sugar; 7-10 Tbsp Salt; 5-7 TABLESPOONS Whipped cream; 500 g Rhubarb; 2 heaped Tsp cornstarch; 1⁄8 l red fruit juice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1⁄4 l Milk
2 TABLESPOONS Butter
1 package Vanillin sugar
40 g Common wheat semolina
1 fresh egg
1-2 TABLESPOONS + 75 g sugar
7-10 Tbsp Salt
5-7 TABLESPOONS Whipped cream
500 g Rhubarb
2 heaped Tsp cornstarch
1⁄8 l red fruit juice

Directions

1
Bring milk, 1 tablespoon butter and vanilla sugar to the boil. Stir in semolina, bring to the boil and remove from the heat. Cover and let it swell for about 5 minutes.
2
Separate the egg. Beat the egg whites until stiff, adding 1 tablespoon of sugar and 1 pinch of salt. Whisk egg yolk and cream. Stir into the hot semolina. Fold in the beaten egg white. Pour into a bowl and mix at least
3
Chill for 4 hours.
4
Clean, wash and slice the rhubarb. Mix starch and 2 tablespoons of water. Heat 1 tablespoon butter. Melt 75 g sugar in it. Stir in juice. Simmer rhubarb for about 2 minutes. Bind with mixed starch.
5
Let it cool down. Sweeten the compote if necessary and serve. Cut off large cams from the semolina and place on top.