Summary

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

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Instructions

1. 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.
2. 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.