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.
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.
Serve the semolina with compote.
Mountains of magic semolina recipes are circulating on the net, and I like the fluffy consistency.
But I didn`t find the slightly soapy taste of the baking powder convincing, so I developed this version.