Semolina with fruits (strawberry and rhubarb) - photo 1
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Semolina with fruits (strawberry and rhubarb)

Vegetarian Dishes Desserts 20 min Easy 16 wyświetleń ~34.93 PLN - (0)
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Description

Delicate semolina pudding prepared with milk, served with a slightly sour rhubarb compote and fresh strawberries. This is a classic, simple vegetarian dessert that works well as an afternoon snack or a light dessert after dinner. The pudding has a creamy texture and a subtle vanilla flavor that contrasts with the tangy rhubarb caramelized with a bit of sugar. The dish looks appetizing: light, creamy pudding with pink fruit accents and a green mint leaf as decoration. Easy to make in 20 minutes, it uses seasonal spring ingredients.

Ingredients Used

Ingredients (10)

Servings:
4
  • Semolina 100 g
  • Milk 1000 ml
  • Sugar 80 g
  • Butter 20 g
  • Strawberry 400 g
  • Rhubarb 200 g
  • Vanilla sugar 8 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Sour cream 60 g
  • Walnuts 30 g
💰 Szacowany koszt dania: ~34.93 PLN (8.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb-Strawberry Compote

1

Prepare the fruits: wash the strawberries under cold water, remove the stems, and cut them in half or into quarters depending on their size. Wash the rhubarb, trim the ends, and cut it into pieces 1.5-2 cm long. Do not peel completely; just remove the tough fibers if there are any.

Ingredients: Strawberry, Rhubarb
Use a cutting board and a sharp knife. Wash the strawberries just before cutting them, so they don't soak up water.
2

In a medium saucepan, place the rhubarb, add 40 g of sugar (half the portion) and 50 ml of water. Set over medium heat and cook for 6-8 minutes, stirring every 1-2 minutes. The rhubarb should soften and start to break down, and the liquid should take on a pink color.

Ingredients: Rhubarb, Sugar
Use a saucepan with a diameter of 18-20 cm. Do not cook on too high heat, as the rhubarb may burn. Check the softness with a fork.
3

When the rhubarb is soft, add the chopped strawberries and cook for another 2-3 minutes - the strawberries should release juice but retain their shape. Taste and sweeten with the remaining amount of sugar (the second 40 g) if necessary. Remove from heat and set aside; the compote will thicken slightly as it cools.

Ingredients: Strawberry, Sugar
Gently stir to avoid crushing all the pieces. If you want a smooth sauce, you can strain it through a sieve.

Porridge

4

In a round container with a capacity of about 2 liters, heat the milk until just before boiling (small bubbles at the edges, temperature around 80°C). Stir occasionally to prevent the milk from burning.

Ingredients: Milk
Use a medium saucepan with a thick bottom. A kitchen thermometer will be helpful, but you can judge by the bubbles on the edges. Do not allow it to boil vigorously.
5

When the milk is hot, reduce the heat to low. Gradually sprinkle in the semolina while continuously whisking vigorously with a whisk or wooden spoon to prevent lumps from forming. Add vanilla sugar (8 g) and 20 g of sugar from the total amount if you want a sweeter porridge.

Ingredients: Semolina, Vanilla sugar, Sugar, Milk
Use a whisk or a wooden spoon. The most common mistake is adding the flour all at once – it creates lumps. Add it slowly and mix vigorously.
6

Cook the porridge over low heat for 2-3 minutes, stirring constantly. The consistency should be thick and creamy; if it is too thick, add 1-2 tablespoons of milk. Finally, add 1 g of salt and 20 g of butter, and mix until the butter melts.

Ingredients: Semolina, Milk, Salt, Butter
Keep the heat low and stir continuously to prevent the porridge from sticking. The finished porridge should be smooth, without any clumps.

Assembly and serving

7

On the plate, place the porridge: use a ladle or a large spoon to add a portion of porridge, next to or on top, spoon a few tablespoons of slightly cooled rhubarb-strawberry compote. Add fresh strawberry slices for decoration.

Ingredients: Semolina, Strawberry, Rhubarb
Use a ladle or a scoop to serve. Serve immediately, as the porridge tastes best warm.

Decoration (optional)

8

If using, add a dollop of sour cream 60 g on top and sprinkle with 30 g of chopped walnuts. Alternatively, you can add fresh mint or lemon zest.

Ingredients: Sour cream
If serving for children or people with allergies, omit the nuts. You can replace the cream with natural yogurt.

Fun Fact

💡

Semolina has been a popular breakfast and dessert dish in European kitchens since the 19th century; in Poland, it was often served with seasonal fruits, especially in the summer.

Best for

podwieczorek lekki deser po obiedzie śniadanie dla dzieci

Tips

🍽️ Serving

Serve the porridge immediately after preparation, while it is still warm. For a contrast of temperatures and textures, add a cold dollop of cream or yogurt and crunchy nuts. You can also serve it in small bowls per portion.

🥡 Storage

Store the porridge and compote separately in the refrigerator for up to 24 hours in an airtight container. Before reheating the porridge, thin it out with a little milk and heat it over low heat, stirring vigorously to regain its creamy consistency.

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