Semolina pudding with rhubarb compote

Ingredients

Directions

1. 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. 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. 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. 4

   Waiting time approx. 1 hour