Semolina Pudding With Rhubarb Compote Recipe

Name: Semolina Pudding With Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml semi-skimmed milk; 100 g caster sugar + 3 tbsp; 25 g unsalted butter; 80 g semolina; 1 medium egg; 50 g double cream; 500 g rhubarb, chopped into 2cm chuncks; 200 ml fruits of the forest juice; 1 tsp vanilla essence; 1 tbsp cornflour, mixed with 2 tbsp cold water

Servings: persons

500 ml semi-skimmed milk
100 g caster sugar + 3 tbsp
25 g unsalted butter
80 g semolina
1 medium egg
50 g double cream
500 g rhubarb, chopped into 2cm chuncks
200 ml fruits of the forest juice
1 tsp vanilla essence
1 tbsp cornflour, mixed with 2 tbsp cold water

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
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
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.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 ml semi-skimmed milk, 100 g caster sugar + 3 tbsp, 25 g unsalted butter, 80 g semolina, and more.

Yes, Semolina Pudding With Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Semolina Pudding With Rhubarb Compote

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