Semolina Pudding With Rhubarb Compote

1. 1

   Bring 5 1/2 cups milk to a boil. Mix semolina, custard powder, remaining milk and 1/2 cup sugar. Whisk into boiling milk and bring to a boil again, stirring then simmer for 1 min. Add marzipan. Transfer to a 6 cup decorative bundt pan, allow to cool for 1 hour then chill for at least 2 hours.

2. 2

   Meanwhile, mix cornstarch with 2 tbsp orange juice until smooth. Bring remaining sugar and remaining orange juice to a boil. Add rhubarb, bring to a boil again then add cornstarch slurry. Allow to cool and chill.

3. 3

   Remove pudding from mold and drizzle with rhubarb compote.

* Per serving · 4 servings · Values may vary.

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