Semolina Pudding with Warm Rhubarb Compote
Baking and Desserts | World cuisine
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
Semolina pudding with warm rhubarb compote
Ingredients
- Semolina - ⅓ cup
- Sugar - 1½ tablespoons
- Rhubarb - 14.1 oz
- Vanilla Pod - 1 piece
- Orange juice concentrate - 1 tablespoon
- Demerara Sugar - 2 tablespoons
- Milk - 8 fl oz
Step by Step guide
Step 1
Split the vanilla pod in half. Use the sharp edge of a knife to scrape the black vanilla seeds from the pod. Set aside.
Step 2
Clean the rhubarb stalks and cut them into small pieces.
Step 3
For the pudding, combine 300 ml of milk, 1.5 tablespoons of sugar, the vanilla seeds, and the vanilla pod in a saucepan over medium heat. Bring to a boil. Gradually sprinkle in the semolina while stirring continuously. Cook the mixture, stirring constantly, for about 7–8 minutes until it becomes very thick. Remove from heat, carefully remove the vanilla pod, and immediately distribute the thick mixture into serving dishes. If not done immediately, a film will form on the surface of the mixture, preventing even distribution of the future pudding. Cover the puddings with plastic wrap, let them cool slightly at room temperature, and then refrigerate overnight.
Step 4
For the rhubarb compote, combine the rhubarb pieces, orange juice, vanilla pod, and brown sugar in a heavy-bottomed skillet over medium heat. Bring to a boil, then reduce the heat and continue to simmer for another 15 minutes until the rhubarb is tender and a thick syrup forms. Remove from heat and let cool to room temperature. Transfer the rhubarb compote to a jar for later use.
Step 5
Before serving the puddings, warm the compote: pour it into a saucepan with 1 tablespoon of water and simmer over medium heat for 1–2 minutes.
Step 6
Serve the chilled semolina pudding with warm rhubarb compote.
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