Semolina Pudding With Rhubarb Compote - cooking recipe

Ingredients

6 cups 2% or whole milk
2 oz semolina
4 tbsp custard powder
1 1/3 cups granulated sugar
1/4 lb marzipan, grated
1 tbsp cornstarch
1 cup orange juice
2 1/4 lb rhubarb, chopped

Preparation

Bring 5 1/2 cups milk to a boil. Mix semolina, custard powder, remaining milk and 1/2 cup sugar. Whisk into boiling milk and bring to a boil again, stirring then simmer for 1 min. Add marzipan. Transfer to a 6 cup decorative bundt pan, allow to cool for 1 hour then chill for at least 2 hours.
Meanwhile, mix cornstarch with 2 tbsp orange juice until smooth. Bring remaining sugar and remaining orange juice to a boil. Add rhubarb, bring to a boil again then add cornstarch slurry. Allow to cool and chill.
Remove pudding from mold and drizzle with rhubarb compote.