in Dessert Recipes

Rhubarb semolina foam

updated

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Ingredients for 4 servings:

  • 300 g rhubarb
  • 100 g sugar, more or less as desired
  • 1 packet of vanilla sugar
  • ½ lemon(s), juice
  • 250 ml water
  • 50 g semolina

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

my favorite rhubarb recipe

Wash and trim the rhubarb, and cut it into small pieces. Place it in a saucepan with the sugar, vanilla sugar, lemon juice, and water and simmer until the rhubarb collapses. Stir in the semolina and let it thicken slightly. Transfer the rhubarb and semolina mixture to a metal bowl and beat with a hand mixer in a cold water bath until the mixture has cooled. This will make the rhubarb and semolina mixture wonderfully fluffy and foamy, without the need for cream or beaten egg whites.

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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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