Semolina noodles with rhubarb compote

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 4
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. 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. 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. 3

    Chill for 4 hours.

  4. 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. 5

    Let it cool down. Sweeten the compote if necessary and serve. Cut off large cams from the semolina and place on top.

Nutrition Facts

KCAL
320 kcal
CARBS
44 g
FATS
12 g
PROTEINS
6 g

Categories & Tags

DessertDesserts & BakingFruit