Semolina Pudding With Rhubarb Compote - cooking recipe

Ingredients

500 ml semi-skimmed milk
100 g caster sugar + 3 tbsp
25 g unsalted butter
80 g semolina
1 medium egg
50 g double cream
500 g rhubarb, chopped into 2cm chuncks
200 ml fruits of the forest juice
1 tsp vanilla essence
1 tbsp cornflour, mixed with 2 tbsp cold water

Preparation

To make the semolina pudding, heat the milk together with 2 tbsp sugar and the butter in a pan over a medium heat. Sprinkle in the semolina while stirring and bring to a boil, remove from the heat and cover for about 5 minutes to allow the semolina to absorb the moisture.
While the semolina is resting, separate the egg and beat the white until stiff while slowly adding 1 tbsp of sugar. In a large bowl whisk the egg yolk with the cream then stir in the semolina and beaten egg white. Allow to cool.
For the rhubarb compote, place the rhubarb in a pan, add 1/2 cup of sugar and simmer for 15 minutes, stirring occasionally. Add the fruit juice and vanilla extract then bring to a boil for 2 minutes. Add the prepared cornstarch and simmer for a further minute while stirring. Remove from heat and allow to cool.