Semolina Porridge with Strawberry-Rhubarb Sauce
- For the porridge
- 400 milliliters milk
- ½ teaspoon Lemon peel
- 2 tablespoons sugar
- 1 tablespoon Vanilla sugar
- 4 tablespoons Semolina
For the porridge: Bring the milk with the lemon zest, sugar and vanilla sugar in a pot to a boil. Sprinkle in the semolina and cook over low heat, stirring occasionally. Pour the porridge into a bowl and let cool.
For the compote: Rinse the strawberries and rhubarb, trim and cut into bite-size pieces. Combine strawberries and rhubarb, powdered sugar, vanilla and lemon juice in a pot and bring to a boil. Simmer over medium heat for approximately 5 minutes. Stir in the vanilla pudding mix with the white wine and stir until creamy. Pour the sauce over the semolina and serve warm or cold.