Semolina pudding with rhubarb coulis

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This is a traditional, family standard in many countries. It’s easy and inexpensive to make.
Semolina has a very interesting history. You can read about it on Wikipedia.

Serving Size: 4

Ingredients:

• 1 liter soy milk (vanilla flavor)
• 1 cap full vanilla or 1 packet vanilla sugar
• 100 grams (10 tbs.) semolina
• 75 grams sugar
• 4-5 stalks rhubarb
• 1 cup water
• 3 tbs. sugar

Directions:

1. Bring the soy milk to a gentle boil.
2. Add the vanilla and sugar and stir.
3. Add the semolina and continue to stir.
4. Keep stirring until the pudding becomes thick.
5. Pour into 4 individual forms or glasses for serving.
6. Place in the refrigerator to cool and solidify.
7. Meanwhile. Cut the rhubarb into pieces.
8. Place in a non-aluminum pan.
9. Pour the water over and add the sugar.
10. Bring the rhubarb to a boil.
11. When the rhubarb has broken down (about 4-5 minutes), puree.
12. The coulis can be refrigerated or served hot over the chilled pudding.

This entry was posted on Sunday, April 22nd, 2007 at 1:47 pm and is filed under Desserts and Sweets, Rhubarb, Semolina. You can follow any responses to this entry through the RSS 2.0 feed.

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