Rhubarb dumplings with vanilla sauce

Ingredients for 2 servings:

• 150 g rhubarb
• 5 tbsp sugar
• 450 ml milk
• 60 g butter
• 2 vanilla pods
• 65 g semolina (durum wheat semolina)
• 1 egg(s)
• some lemon and orange peel, untreated
• 1 egg yolk
• 1 tbsp cream
• some salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the rhubarb and cut into small cubes. Caramelize 2 tablespoons of sugar in a pan, add the rhubarb, and toss well for a few minutes. Bring 250ml milk, butter, 2 tablespoons of sugar, a pinch of salt, and the seeds of one vanilla pod to a boil. Stir in the semolina and allow to swell. Then let the mixture cool for about 5 minutes and stir in the egg with a wooden spoon. Stir in the caramelized rhubarb and 1 teaspoon of grated lemon zest. Let it stand uncovered for a few minutes, then cover and leave to stand for 2 hours. Bring water to a boil and add the scraped vanilla pod, a piece of orange and lemon zest, and a pinch of salt. Form the mixture into small dumplings and cook in the water for about 12 minutes. For the sauce, split the second vanilla pod and scrape out the seeds. Place the seeds and pod in a saucepan with 1 tablespoon of sugar and the remaining milk and bring to a boil. Whisk the egg yolks with the cream, remove the milk from the heat, and immediately stir in the egg mixture. Whisk everything thoroughly and strain through a sieve. Serve the rhubarb dumplings with the vanilla sauce.