Recipe for: Semolina porridge with rhubarb mousse and cream - photo 1
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Recipe for: Semolina porridge with rhubarb mousse and cream

Breakfasts for Kids Regional Cuisine of Poland 35 min Easy 3 wyświetleń ~29.13 PLN * - (0)
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Description

Delicate semolina served with homemade rhubarb puree and fluffy cream in a Silesian style — a simple, sweet-and-sour breakfast perfect for spring. Rhubarb adds vibrant red and pleasant acidity that enlivens the creamy, smooth semolina. The dish has a traditional, homemade character: simple ingredients, cozy texture, and mild sweetness tailored to children's palates. Serve slightly warm or at room temperature, garnished with a dollop of cream and a bit of grated lemon zest for aroma. Great for a family breakfast, a spring afternoon, or as a dessert for the little ones.

Ingredients Used

Ingredients (11)

Servings:
4
  • Semolina 120 g
  • Milk 1000 ml
  • Sugar 60 g
  • Rhubarb 400 g
  • Butter 30 g
  • Sour cream 200 g
  • Water 50 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • Honey 30 ml
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~29.13 PLN (7.28 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb mousse

1

Preparing the rhubarb: wash the rhubarb under cold water, trim the woody ends, and remove the leaves (the leaves are inedible). Cut the stalks into slices about 1 cm thick — they will cook down more evenly. Weigh out 400 g of sliced rhubarb and set aside.

Ingredients: Rhubarb
Use a cutting board and a sharp kitchen knife. Remove the leaves of the rhubarb completely. For very young children, you can peel the outer skin of the stalks, but it is usually not necessary.
2

Place 400 g of chopped rhubarb into a medium pot (diameter 18-20 cm). Add 50 ml of water and 30 g of sugar (half of the sugar from the list). Set over medium heat and bring to a gentle boil — stir with a wooden spoon to prevent the rhubarb from sticking. Cook for 8–10 minutes until the stalks start to break down, but are not completely mushy if you want a bit of texture.

Ingredients: Rhubarb, Water, Sugar
Use a pot with a thick bottom so that the rhubarb doesn't stick. If the puree has too little juice, add 1–2 tablespoons of water. If you want a smooth puree, blend it at the end with an immersion blender. The finished puree should be soft and easily mashable with a spoon.
3

Remove the pot from the heat. If you are using lemon (optional), squeeze the juice from half a lemon over the hot puree (about 15–20 g) and stir. For a smooth puree, use an immersion blender and blend for 20–40 seconds until you reach the desired smoothness. Set aside to cool to room temperature (about 20–30 minutes).

Ingredients: Rhubarb, Lemon, Vanilla sugar
If you leave the mousse hot, do not apply it immediately to the cold porridge — it may thin it out. Additionally, you can add vanilla sugar for flavor.

Semolina

4

Heat 1000 ml of milk in a medium pot over medium heat. Add 1 pinch of salt. Heat the milk until it starts to steam lightly and small bubbles appear at the edges — temperature about 80°C; do not let it reach a vigorous boil. Reduce the heat to low to prevent it from boiling over.

Ingredients: Milk, Salt
Use a pot with a diameter of 18–20 cm with a thick bottom. Stir occasionally to prevent the milk from burning at the bottom.
5

Pour 120 g of semolina into hot, but not boiling, milk in a thin stream, while continuously whisking vigorously to avoid lumps. After adding all the semolina, cook on very low heat for 2–3 minutes, stirring constantly — the semolina will thicken and become creamy. Add 20 g of sugar (the remaining sugar from the list) while cooking, so it dissolves.

Ingredients: semolina, Sugar, Milk
Use a kitchen whisk (preferably stainless steel) and mix in a circular motion from the bottom to the top. The porridge is ready when it has a thick, glossy consistency and there is no raw flour taste.
6

After cooking, remove the pot from the heat, add 30 g of butter and stir for 30–60 seconds until the butter is completely melted and incorporated. Cover the pot with a lid and let it sit for 2 minutes so the porridge can "rest" and thicken evenly.

Ingredients: Butter, semolina
Use a wooden spoon or silicone spatula to mix the butter well. Do not leave the porridge uncovered for more than 5 minutes — it may thicken too much, in which case add a little warm milk to thin it out.

Cream and serving

7

Chill the bowl and whisk (or mixer attachments) in the fridge for a few minutes. Pour 200 g of well-chilled cream into the bowl, add 10 g of sugar (the remaining sugar) and whip with a mixer on medium speed for 1.5–3 minutes until soft peaks form — the cream should be fluffy, not too stiff.

Ingredients: Sour cream, Sugar
If you are whisking by hand, use a whisk and beat for about 4–6 minutes with vigorous movements. Be careful not to overwhip the cream — it will become grainy and start to separate into butter.
8

Plating: place a portion of the porridge (about 200–250 g per serving) on a flat plate or in a deep bowl. In the center or next to it, add 2–3 tablespoons of cooled rhubarb puree. Top with 1–2 tablespoons of whipped cream. If you are using vanilla sugar, lightly sprinkle it over the cream; instead of sugar, you can drizzle a bit of honey (optional). Serve slightly warm or at room temperature.

Ingredients: semolina, Rhubarb, Sour cream, Vanilla sugar, Honey, Lemon
Use a tablespoon to scoop the mousse and a spoon for the cream to nicely distribute the toppings. Additionally, you can sprinkle finely grated lemon zest for flavor.

Cleaning and storage

9

Store the remaining rhubarb puree in an airtight container in the refrigerator for up to 3 days. The porridge can be stored in an airtight container in the refrigerator for up to 1 day — before serving, gently heat it over low heat, stirring and possibly thinning it with a spoonful of milk. Whipped cream is best prepared just before serving or can be stored in the refrigerator for up to 12 hours.

Ingredients: Rhubarb, semolina, Sour cream
Do not freeze whipped cream — it loses its fluffiness. Rhubarb puree freezes well (up to 2 months), but it may change texture after thawing.

Fun Fact

💡

Rhubarb appeared in Silesian cuisine as an early spring vegetable often served with sweet dishes. In home tradition, sour fruits were combined with rich dairy, creating a characteristic balance of flavors — the sourness of rhubarb softened by cream and butter.

Best for

Wiosenne śniadanie Śniadania dla dzieci Rodzinne weekendowe poranki

Tips

🍽️ Serving

Serve the porridge slightly warm or at room temperature. For younger children, blend the puree until completely smooth. It can be served with fresh strawberries in season or with a bit of sorrel as a garnish for adults.

🥡 Storage

Rhubarb mousse: airtight container in the fridge for up to 3 days, can be frozen for up to 2 months. Porridge: in the fridge for up to 24 hours, reheat slowly and stir before serving. Whipped cream should be prepared just before serving or stored in a closed container in the fridge for up to 12 hours.

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