Semolina pancake with rhubarb and strawberry compote

Ingredients for 6 servings:

• 500 g rhubarb, diced
• 150 g sugar
• 1 tbsp cinnamon, ground
• 300 g strawberries, halved or quartered
• 1 vanilla pod(s), pulp
• 50 g butter
• 250 ml milk
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 tbsp sugar
• 50 g corn semolina
• 4 eggs
• Butter, for the mold
• Powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a particularly airy variant

Preheat oven to 220°C. Compote: Sprinkle diced rhubarb with sugar and cinnamon and let it steep. Add vanilla seeds and simmer briefly in its own juices. Let cool and fold in strawberries. Schmarren: Bring milk, butter, vanilla sugar, salt, and 1 tablespoon of sugar to a boil, stir in the semolina, and bring to a boil briefly, stirring constantly. Separate 3 eggs. Stir 1 whole egg and 3 egg yolks into the mixture; let cool slightly. Beat the egg whites until stiff and drizzle in the remaining sugar. Fold into the semolina mixture. Pour this into a buttered ovenproof dish and bake in the oven for 10 minutes. Dust with powdered sugar and tear into large pieces with a spoon. Serve with the compote and garnish with sesame brittle (see recipe), if desired.