Rhubarb semolina with honey

Ingredients for 4 servings:

• 333 g rhubarb
• 120 ml water
• 90 g honey
• 400 ml milk, 1.5% fat
• 55 g soft wheat semolina
• some Bourbon vanilla pod(s) from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

for rhubarb fans, without industrial sugar

For the rhubarb compote, wash the rhubarb, peel it, slice it, and place it in a saucepan. Add water and bring to a boil. Stir in 55g of honey and simmer for 10-15 minutes, until the rhubarb is creamy. For the semolina, bring the milk to a boil in a second saucepan. Dissolve 35g of honey in it, remove the milk from the heat. Stir in the freshly ground vanilla and the soft wheat semolina. Let it steep for 4-5 minutes, stirring occasionally. While still hot, combine the rhubarb compote and semolina, mix well, and pour into dessert bowls. Enjoy hot with strawberries or cold from the refrigerator. Tip: Cook larger quantities of rhubarb (e.g. 1 kg) as a compote and freeze in portions (e.g. 1/3). If necessary, gently reheat in a saucepan and cook the semolina in addition.