Rhubarb Compote With Semolina Dumplings - cooking recipe

Ingredients

1 cup milk
1/3 cup sugar + 2 tbsp
1 tsp vanilla extract
2 tbsp butter
1.5 oz semolina
1 None egg, separated
1/3 cup heavy cream
1/2 cup orange juice
2 stalks rhubarb, halved lengthwise, cut into cubes
1 tsp cornstarch, mixed with 2 tbsp water until smooth
None None fresh mint leaves, for garnish
None None powdered sugar, for dusting

Preparation

Bring milk, 1 tbsp sugar, vanilla extract and 1 tbsp butter to a boil. Gradually stir in semolina. Bring back to a boil then remove from heat. Cover and let cool for 5 mins. Beat together egg yolk and heavy cream then stir into semolina. Whip egg white to stiff peaks. Whisk in 1 tbsp sugar and a pinch of salt. Fold into semolina then chill for 1 hour.
Melt remaining butter and sugar in a saucepan. Add orange juice and rhubarb. Simmer, stirring, for 1 min. Add cornstarch slurry and bring to a boil, stirring constantly. Transfer to a bowl and chill.
To serve, distribute compote between 4 serving plates. Using a wet spoon, scoop out 4 dumplings and place 1 on each serving plate. Decorate with mint leaves and dust with powdered sugar.