Semolina porridge with rhubarb

Ingredients for 4 servings:

• 1 liter of milk
• 2 eggs
• 1 packet of vanilla sugar
• 175 g semolina (wheat semolina)
• 75 g sugar
• 1 kg rhubarb
• 150 ml water
• 50 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The skin is removed from the rhubarb stalks. It is then cut into pieces about 4 cm long and warmed in a saucepan with the water and sugar. Stir and heat until the right consistency is reached. If you prefer the rhubarb sweeter or more tart, you can adjust this with the sugar. Just experiment for yourself. If you prefer to eat the rhubarb cold, you just have to prepare it a little earlier. Bring the milk to a boil in a saucepan. Reduce the heat slightly and stir in the semolina, vanilla sugar and sugar with a whisk. Separate two eggs and beat the egg whites until stiff peaks. Mix the egg yolks into the semolina. The heat can now be turned off and the beaten egg whites can be folded in. Arrange the semolina and rhubarb on a plate and serve.