Rhubarb and Semolina Gratin with Strawberry Sauce

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Rhubarb and Semolina Gratin with Strawberry Sauce
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Health Score:
69 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
400
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie400 cal.(19 %)
Protein14 g(14 %)
Fat16 g(14 %)
Carbohydrates47 g(31 %)
Sugar added22 g(88 %)
Roughage10 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.4 mg(12 %)
Vitamin K34.4 μg(57 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate71 μg(24 %)
Pantothenic acid1.6 mg(27 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C71 mg(75 %)
Potassium1,237 mg(31 %)
Calcium502 mg(50 %)
Magnesium74 mg(25 %)
Iron1.9 mg(13 %)
Iodine61 μg(31 %)
Zinc1.9 mg(24 %)
Saturated fatty acids9.9 g
Uric acid55 mg
Cholesterol92 mg
Complete sugar41 g

Ingredients

for
4
Ingredients
1 kilogram Rhubarb
80 grams sugar
milk
3 Tbsps Semolina flour
50 grams Mascarpone
1 egg
organic lemons (zested)
250 grams Strawberries
1 pkg Vanilla sugar
Lemon balm (for garnish)
How healthy are the main ingredients?
RhubarbStrawberrysugarMascarponeegglemon

Preparation steps

1.

Rinse and trim the rhubarb and cut into pieces. Pour 1/8 liter (approximately 1/2 cup) of water and sugar into a saucepan and bring to a boil while stirring. Add the rhubarb and blanch for 1-2 minutes. Remove the rhubarb with a slotted spoon, drain and place in a gratin dish (22 cm diameter) (approximately 9 inches).

2.

Over high heat, boil down the rhubarb cooking liquid for 3-4 minutes. Pour in the milk and bring to a boil. Sprinkle in the semolina and simmer while stirring for 2-3 minutes. Remove from the heat and stir in the mascarpone. Separate the egg. Beat egg white until stiff. Stir the egg yolk into the semolina mixture. Fold the lemon zest into the egg whites. Pour over the rhubarb and bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3, convection 180°C or approximately 350°F) for about 10 minutes.

3.

Rinse and trim the strawberries and cut into small pieces, then puree together with the vanilla. Serve the rhubarb gratin topped with the strawberry sauce and garnished with lemon balm.