Rhubarb semolina pudding

Ingredients for 6 servings:

• 500 g rhubarb
• 3 apples, optional
• 500 ml water
• 150 ml apple juice or elderflower syrup, optionally replace the water
• 150 g sugar
• 75 g semolina, soft wheat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Peel the rhubarb stalks and cut into 3-5 cm long pieces. Peel the apples and cut into small cubes (about 1×1 cm). Place both in a saucepan with the water and simmer on medium heat for 15 minutes (until the rhubarb slowly begins to break down). Add the syrup and sugar and stir in. –> These ingredients and quantities can be adjusted as desired. Sugar depends on the sweetness of the other ingredients; the amount is calculated for preparation with water. Reduce the heat to the lowest setting, add the semolina, and let it swell for another 5 minutes while stirring. Pour into small bowls, refrigerate for 15 minutes, and serve with vanilla sauce or vanilla ice cream. Vegans also enjoy accompaniment with cinnamon sugar and a fruit sauce. Fruit sauces are available in the supermarket with the ice cream accessories, e.g., raspberry sauce. Garnish with fresh mint or strawberries, if desired.