Strawberry-Rowanberry Cold Bowl with Semolina Dumplings

Ingredients

• 500 g rhubarb
• 600 ml red currant juice
• 125 ml grape juice
• 2 tbsp Cornstarch
• 2 tbsp sugar
• 500 g strawberries
• 250 ml milk
• 1 tbsp butter
• 2 tbsp sugar
• 70 g semolina
• 2 eggs (medium size)
• lemon zest

Instructions

1. 1.

   Clean and cut the rhubarb into pieces. Bring the currant and grape juices to a boil, add the rhubarb, and simmer for about 5 minutes. Dissolve the cornstarch in a little cold water, stir it into the juice, and bring to a boil again. Sweeten with sugar. Rinse, clean, and halve the strawberries; let them cool.

2. 2.

   Boil milk with butter and sugar. Stir in the semolina until it forms a dough. Beat one egg into the hot semolina mixture, transfer to a bowl, let it cool slightly, then beat in the remaining egg. Using two damp teaspoons, cut out dumplings from the semolina dough and drop them into boiling water (add a pinch of salt if desired). Cook for 3-4 minutes until they rise. Remove with a slotted spoon, drain, and let cool.

3. 3.

   Add the dumplings to the cold bowl and serve garnished with lemon zest.