Rhubarb cold dish with semolina dumpling

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 300 g Rhubarb
  • 800 ml clear apple juice
  • 1 TABLESPOON Grenadine syrup
  • 100 g + 1 tablespoon of sugar
  • 1 TEASPOON Cornstarch
  • 150 ml lactose-free milk
  • 7-10 Tbsp grated peel of 1/2 untreated orange
  • 1 knife tip pulp from 1 scraped vanilla pod
  • 25 g + 1 level tablespoon of common wheat semolina
  • 1 egg (size M)
  • 1 stalk of lemon balm

Directions

  1. 1

    Clean, wash and cut the rhubarb into small pieces. Boil up apple juice, grenadine and 75 g sugar in a pot. Add the rhubarb. Cover and simmer for 2-3 minutes.

  2. 2

    Mix the starch with 1 teaspoon of water, pour into the juice while stirring. Let simmer for about 1 minute, remove from heat, let cool down for about 1 hour. Put the cold dish in a cool place for about 1 hour

  3. 3

    Bring milk, 25 g sugar, half of the orange peel and vanilla pulp to the boil in a saucepan. Stir in 25 g semolina, let it simmer for 2-3 minutes while stirring, put it into a bowl. Let semolina cool down for about 5 minutes. Stir in first egg, then the remaining semolina

  4. 4

    Bring a small pot of water to the boil. Add the rest of the orange peel and 1 tablespoon of sugar. Cut semolina into dumplings with the help of 2 teaspoons, put them directly into the boiling water and let them simmer for 4-5 minutes. Drain the dumplings and let them drain. Arrange cold dish in 4 plates, put dumplings in hot. Wash lemon balm, shake dry, decorate cold dish with it

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
320 kcal
CARBS
59 g
FATS
4 g
PROTEINS
5 g