Semolina Dumplings with Rhubarb Compote

Ingredients

• 500 ml milk (3.5 % fat)
• 7 tbsp honey
• 1 vanilla pod
• 75 g butter (5 tbsp)
• 200 g whole grain semolina
• 2 Eggs
• 1 large orange
• 600 g rhubarb
• 15 g Coconut oil (1 tbsp)
• 50 g whole wheat breadcrumbs
• 0.5 tsp cinnamon

Instructions

1. 1.

   Cut the vanilla pod lengthwise and scrape out the seeds. Bring milk with 4 tbsp honey, vanilla seeds, and butter to a boil in a pot. Add the semolina while stirring and let it thicken for about 5 minutes. Remove from heat and whisk in the eggs well. Let cool and shape 12 dumplings from the mixture using slightly wet hands.

2. 2.

   Place the dumplings in a pot of boiling water and simmer gently for about 8–10 minutes until cooked through. Meanwhile, wash, peel, and cut the rhubarb into pieces. Juice the orange and set aside. In another pot, caramelize 2 tbsp honey and deglaze with the orange juice.

3. 3.

   Add the rhubarb to the sauce and let it simmer for about 2 minutes. Then remove the rhubarb with a slotted spoon and reduce the sauce until thick. Return the rhubarb to the pot and serve on four plates.

4. 4.

   Lift the dumplings from the water with a slotted spoon and place them on top of the rhubarb compote. For the breadcrumb topping, heat coconut oil in a pan, add the breadcrumbs and remaining honey, stir in cinnamon, and pour over the dumplings. Serve immediately.