Semolina Dessert with Strawberries and Rhubarb

Ingredients

• 250 ml milk
• 1 pinch salt
• 50 g sugar
• 1 tsp grated lemon zest
• 60 g semolina
• 2 Eggs
• powdered sugar (for dusting)
• 250 g rhubarb
• 250 g strawberries
• 5 tbsp sugar
• 1 cinnamon stick
• Mint leaves (for garnish)

Instructions

1. 1.

   Bring the milk with the salt, 40 g of sugar and the grated lemon zest to a boil. Stir in the semolina and let it thicken for about 8 minutes over low heat while stirring constantly. Let cool.

2. 2.

   Preheat the oven to 180°C fan-forced. Grease four small ramekins with butter.

3. 3.

   Separate the eggs. Beat the yolks into the semolina mixture. Whisk the egg whites with the remaining sugar until stiff peaks form, then fold gently into the semolina mixture. Pour the batter into the ramekins, place them in a baking dish and pour 1–2 cm of boiling water over them. Bake for about 30 minutes until set. Remove from the oven and let cool.

4. 4.

   Clean, wash, peel and slice the rhubarb thinly, then put it in a pot. Add sugar, cinnamon stick and a little water, simmer for 10 minutes over low heat. Wash the strawberries gently, quarter them and reserve four whole berries for garnish. Add the sliced strawberries to the cooled rhubarb, let sit briefly, then remove the cinnamon stick. Dust the semolina dessert with powdered sugar and serve it alongside the compote. Garnish with mint leaves.