Chilled Sweet Rhubarb Soup With Dumplings - cooking recipe

Ingredients

800 ml clear apple juice
1 tbsp grenadine syrup
100 g plus 1 tbsp, caster sugar
300 g rhubarb, trimmed and cut into pieces
1 tsp cornflour, mixed with 1 tbsp water to make a paste
150 ml milk
1/2 None orange, zested
1 tsp vanilla extract
25 g plus 1 tbsp, semolina
1 medium egg, beaten
None None mint leaves, to decorate

Preparation

Heat the apple juice, granadine, and 5 tbsp sugar in a large saucepan. Add the rhubarb, cover and simmer for 15-20 mins until the rhubarb is tender.
Stir in the cornstarch paste and simmer for a further minute. Remove from the heat and allow to cool for approximately 1 hour. Transfer to the fridge to chill for 1 hour.
Meanwhile, make the dumplings. Pour the milk into a saucepan with 2 tbsp of sugar, half the orange zest, and the vanilla extract. Bring to a boil. Add 2 tbsp semolina and simmer while stirring for 2-3 mins.
Transfer to a mixing bowl. Allow to cool for 5 mins. Add the egg, then stir in 1 tbsp semolina.
Bring a small pot of water to the boil, add the remaining orange zest and the 1 tbsp of sugar.
Use two teaspoons to scoop 12 small dumplings from the semolina mixture. Place in the boiling water and simmer for 4-5 mins. Remove with a slotted spoon and set aside on a plate lined with paper towels.
Divide the chilled soup between four bowls. Serve with the dumplings and garnish with mint leaves.