Semolina Pudding With Rhubarb Compote

1. 1

   To make the semolina pudding, heat the milk together with 2 tbsp sugar and the butter in a pan over a medium heat. Sprinkle in the semolina while stirring and bring to a boil, remove from the heat and cover for about 5 minutes to allow the semolina to absorb the moisture.

2. 2

   While the semolina is resting, separate the egg and beat the white until stiff while slowly adding 1 tbsp of sugar. In a large bowl whisk the egg yolk with the cream then stir in the semolina and beaten egg white. Allow to cool.

3. 3

   For the rhubarb compote, place the rhubarb in a pan, add 1/2 cup of sugar and simmer for 15 minutes, stirring occasionally. Add the fruit juice and vanilla extract then bring to a boil for 2 minutes. Add the prepared cornstarch and simmer for a further minute while stirring. Remove from heat and allow to cool.

* Per serving · 4 servings · Values may vary.