Semolina Dessert with Strawberries and Rhubarb

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Semolina Dessert with Strawberries and Rhubarb
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For Semolina
250 milliliters milk
1 pinch salt
50 grams sugar
1 generous pinch grated Lemon peel
60 grams Semolina flour
2 eggs
powdered sugar (for dusting)
For Compote
250 grams Rhubarb
250 grams Strawberries
5 tablespoons sugar
1 Cinnamon stick
mint (for garnishing)
How healthy are the main ingredients?
RhubarbStrawberrysugarsugarsaltegg

Preparation steps

1.

Bring milk with salt, 40 grams (approximately 1.5 ounces) of sugar and grated lemon zest to a boil. Gradually add semolina and cook on low heat, stirring constantly, for about 8 minutes until semolina thickens.Cool.

2.

 Butter 4 small ramekins.

3.

Separate eggs. Add yolks to semolina mixture, stir. Beat egg whites with remaining sugar until stiff and carefully fold into semolina. Fill ramekins with semolina mixture, place them into baking dish filled with boiling water up to 1-2 cm (approximately 0.5-1 inch) deep. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from oven and cool.

4.

Rinse and peel rhubarb, cut into thin slices and place in a pot. Add sugar, cinnamon stick and some water. Simmer on low heat for 10 minutes. Rinse and dry strawberries, cut into quarters, setting aside four whole strawberries for garnishing. Add chopped strawberries to cooled rhubarb, let rest to infuse flavors and remove cinnamon stick. Sprinkle semolina cakes with powdered sugar, garnish with whole strawberries and mint leaves and serve accompanied by rhubarb compote.