Rhubarb groats with semolina dumplings

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Rhubarb
  • 1/4 l red currant juice
  • 2 tablespoons (20 g) Cornstarch
  • 3 TABLESPOONS + 1 tablespoon of sugar
  • 1/8 l Milk
  • 7-10 Tbsp grated rind of
  • 1/2 untreated lemon
  • 40 g Semolina
  • 1 package Vanillin sugar
  • 1 egg , some salt (Gr. M)
  • 7-10 Tbsp Lemon balm for
  • 7-10 Tbsp Decorate

Directions

  1. 1

    Clean, wash and chop the rhubarb. Boil 3/8 l water and juice. Add rhubarb and simmer for about 4 minutes. Stir starch and 3 tbsp. water until smooth and thicken rhubarb. Season to taste with about 3 tbsp. sugar. Cool down

  2. 2

    Bring the milk and lemon peel to the boil. Sprinkle semolina, 1 tablespoon sugar and vanillin sugar. Remove the pot from the stove. Cover and let it swell for about 5 minutes. Stir in egg

  3. 3

    Cut off the semolina with 2 teaspoons of dumplings. Cook in boiling salted water for about 10 minutes. Arrange the rhubarb groats on 4 deep plates and arrange the semolina dumplings on top. Decorate with lemon balm as desired

  4. 4

    The season for rhubarb runs from April to the end of June. So that you can enjoy it afterwards: simply cut it into pieces, scald and freeze

Nutrition Facts

KCAL
190 kcal
CARBS
35 g
FATS
3 g
PROTEINS
5 g

Categories & Tags

Dessert