Semolina Porridge with Strawberry-Rhubarb Compote

Summary

Ingredients

• 2 rods rhubarb
• 100 g strawberries
• 1 tablespoon stevia
• 1 dash water
• 2 egg whites
• 500 ml milk
• 60 g soft wheat semolina
• 2 tablespoon stevia
• 1 point vanilla sugar

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Instructions

1. For the compote, cut the rhubarb into small pieces. Quarter the strawberries. Boil the rhubarb with 1 tablespoon stevia and a dash of water in a small saucepan until soft (medium temperature, approx. 4 minutes). Then add the strawberries at a low temperature and heat them up briefly.
2. For the semolina, beat the egg whites until stiff. Mix milk with semolina and 2 tablespoon stevia and bring to the boil. Let the semolina simmer for about 6 minutes while stirring (it is ready when it has taken on a mushy consistency). Fold the vanilla sugar and semolina into the whipped egg whites.
3. Serve the semolina with compote.
4. Mountains of magic semolina recipes are circulating on the net, and I like the fluffy consistency.
5. But I didn`t find the slightly soapy taste of the baking powder convincing, so I developed this version.