in Dessert Recipes

Rhubarb porridge with vanilla sauce

updated

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Ingredients for 4 servings:

  • 500 g rhubarb
  • ½ liter of water
  • 1 stalk(s) cinnamon
  • 100 g sugar
  • 100 g semolina
  • 1 egg white, beaten stiff
  • ¼ liter of milk
  • 1 tbsp sugar
  • ½ pack of sauce powder for vanilla sauce
  • 1 egg yolk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

My mother’s school recipe

For the rhubarb porridge, peel and finely chop the rhubarb. Mix with the spices and cook until very soft. Whisk the semolina with a little water, add to the boiling porridge, and let it swell for 20 minutes. If the porridge becomes too thick, gradually stir in the remaining water. Finally, fold in the stiffly beaten egg whites and let cool. For the vanilla sauce, make a sauce from the sauce powder, milk, and sugar, and whisk in the egg yolks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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