Rhubarb – Semolina Foam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rhubarb
- 100 g suar, more or less as you like
- 1 packet vanilla sugar
- 0.5 ½ lemon (s), the juice from this
- 250 ml water
- 50 g semolina
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb and cut into small pieces. Put together with the sugar, vanilla sugar, lemon juice and water in a saucepan and let simmer until the rhubarb collapses.
- Stir in the semolina and let it sit a little. Pour the rhubarb and semolina mixture into a metal bowl and beat it in a cold water bath with a hand mixer (mixer) until the mixture has cooled down. This makes the rhubarb semolina mixture wonderfully fluffy and frothy without the addition of cream or egg whites.
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