Chilled Rhubarb Soup With Semolina Dumplings - cooking recipe

Ingredients

3 1/2 cups apple juice
1 tbsp grenadine syrup
1/3 cup + 3 tbsp sugar
1 lb rhubarb, chopped
1 tsp cornstarch mixed with 1 tbsp water to make a paste
2/3 cup milk
1/2 None orange, zested
1 None vanilla pod, seeds scraped out
3 tbsp semolina
1 None medium egg, beaten
None None mint leaves, to decorate

Preparation

Pour the apple juice into a saucepan with the grenadine and 1/3 cup of the sugar and bring to a boil. Add the rhubarb, reduce the heat, cover and simmer for 2-3 mins. Stir in the cornstarch paste and simmer for 1 min. Cool for 1 hour at room temperature, then chill for 1 hour in the fridge.
Meanwhile, for the dumplings, place the milk, 2 tbsp of the sugar, half the orange zest and the vanilla seeds in a saucepan and bring to a boil. Stir in 2 tbsp of the semolina and simmer 2-3 mins. Transfer to a bowl and cool for 5 mins. Stir in the egg and remaining 1 tbsp of semolina. Bring a small saucepan of water to a boil, add the remaining orange zest and 1 tbsp sugar. Drop teaspoons full of the dumpling dough into the boiling water and simmer 4-5 mins. Remove and drain on kitchen paper.
Divide the chilled rhubarb soup between four bowls and serve with the hot dumplings. Decorate with the mint leaves.