Rhubarb Compote with Semolina Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g rhubarb
- 150 ml orange juice
- 0.5 stick ½ cinnamon
- 200 g suar
- 0.5 liter ½ milk
- 2 tablespoon honey
- 1 teaspoon orange (n) peel, grated
- 70 g semolina
- 50 g natural yourt
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into three centimeter long pieces. Mix the pieces with the orange juice and the cinnamon stick in a microwave-safe bowl and cook covered for 4.5 minutes at 500 watts, stir in the sugar and cook for another half a minute.
- Cover and bring the milk with the honey and the orange peel to the boil for six minutes at 600 watts. Add the semolina and stir in well. Cook at 500 watts for seven minutes.
- Let the mixture cool slightly, then fold in the yoghurt. Cut the dumplings with two teaspoons and serve on the rhubarb compote.
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