Semolina pudding with rhubarb compote

Name: Semolina pudding with rhubarb compote
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 ml Milk; 3 TABLESPOONS + 100 g sugar; 25 g Butter or margarine; 80 g Common wheat semolina; 1 egg (size M); 1 pinch Salt; 50 g Whipped cream; 500 g Rhubarb; 200 ml Rhubarb nectar; 1 package Vanillin sugar; 1 TABLESPOON Cornstarch

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 ml Milk
3 TABLESPOONS + 100 g sugar
25 g Butter or margarine
80 g Common wheat semolina
1 egg (size M)
1 pinch Salt
50 g Whipped cream
500 g Rhubarb
200 ml Rhubarb nectar
1 package Vanillin sugar
1 TABLESPOON Cornstarch

Directions

1
Bring milk, 2 tablespoons of sugar and fat to the boil. Remove from heat and sprinkle in semolina while stirring. Bring to the boil once, remove from the heat, cover and leave to swell for approx. 5 minutes.
2
In the meantime, separate the egg. Beat the egg white until stiff, add 1 tablespoon of sugar and salt. Whisk egg yolk with cream. Stir into the semolina. Fold in the beaten egg white. Fill into a bowl and let it cool down
3
Clean, wash and cut the rhubarb into pieces. Put them into a pot, sprinkle with 100 g sugar and let them stand for about 15 minutes. Add rhubarb nectar and vanilla sugar and bring to the boil. Simmer covered for about 2 minutes. Stir starch with 3 tbsp. water until smooth. Stir the starch into the compote and simmer for about 1 minute, stirring continuously. Let it cool down
4
Waiting time approx. 1 hour