Rhubarb Compote with Vanilla Semolina Dumplings




Rating: 3.82 / 5.00 (82 Votes)


Total time: 45 min

For the rhubarb star anise compote:







For the vanilla semolina dumplings:










Instructions:

For the rhubarb compote, peel the rhubarb and cut into small pieces. Bring the apple juice to the boil with the sugar and star anise. Add the rhubarb and simmer for 2 to 4 minutes. Mix the cornstarch with a little cold water and add to the apple juice and simmer for 3 to 4 minutes. Allow to infuse without heat.

For the vanilla semolina dumplings, cut the vanilla bean in half and scrape out the pulp. Bring to the boil with the milk, butter and sugar and add the semolina, stirring constantly. Stir until a light brown layer has formed on the bottom. Remove from heat and let swell covered for 10 minutes.

Stir in the egg and cornstarch and form small dumplings. Place in lightly simmering sugar water and let sit until dumplings float to the surface.

Roll in sweet crumbs and serve the rhubarb compote with vanilla semolina dumplings.

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