Rhubarb groats with semolina dumplings

Name: Rhubarb groats with semolina dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

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
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
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
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
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