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–+ servings

Vegan Semolina Pudding with Strawberry Rhubarb Compote

Portionen: 2
Preis pro Portion: 1,75 €

Zutaten

Semolina Pudding

  • 500 ml vegetable milk
  • 50 g soft wheat semolina
  • 1 tbsp beet sugar
  • 1 pinch salt

Aquafaba (Optional)

  • about 50 ml chickpea liquid, drained liquid reserved from a glass of chickpeas
  • 1/4 tsp cream of tartar
  • 1/4 tsp lemon juice

Strawberry Rhubarb Compote

  • 100 g rhubarb
  • 150 g strawberries
  • 2 tbsp beet sugar
  • 1 tbsp lemon juice

Zubereitung

  • Wash, clean and finely dice the rhubarb. Place in a saucepan with sugar, lemon juice and 5 tablespoons of water and bring to the boil slowly. Simmer for about 10 minutes with the lid on.
  • In the meantime, clean the strawberries and cut them into bite-size pieces. Set aside one third. Add the other two thirds to the rhubarb. Let the strawberry rhubarb mixture simmer for a few more minutes until everything has collapsed into a compote. Puree or leave them chunky as desired.
  • Bring the vegetable milk to a boil together with sugar and salt in a saucepan while stirring. Stir in the semolina and let it simmer very briefly. Take the pot off the stove and let the semolina pudding sit with the lid closed for about 5 minutes.
  • Whip the Aquafaba with an electric whisk and stir gently under the semolina pudding. Serve with the strawberry rhubarb compote and fresh strawberries.