Grießschnitten mit Rhabarberkompott (semolina slices with rhubarb compote)
A firm semolina pudding poured into a lined dish and chilled until fully set, then sliced into squares and pan-fried until golden, the way German Grießschnitten are traditionally served rather than eaten soft from a bowl. Chilling the semolina thoroughly before cutting is the one step that decides whether the slices hold their shape in the pan or fall apart into porridge.
Prep20 min
Cook30 min
Rest90 min
Servings4
Christoph's semolina slices with rhubarb compote, the semolina chilled fully before cutting so the slices hold their shape.
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
Semolina
- 750 ml milk rounded
- 150 g semolina rounded
- 60 g sugar rounded
- 2 eggs rounded
- 2 g vanilla extract rounded
- 30 g butter, for frying rounded
Rhubarb compote
- 500 g rhubarb, cut into chunks rounded
- 80 g sugar rounded
- 30 ml water rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Bring the milk to a simmer in a pot. Whisking constantly, sprinkle in the semolina in a thin, steady stream. Reduce the heat and simmer gently for 6 to 8 minutes, whisking often, until very thick.
- Remove from the heat. Whisk in the sugar and vanilla. Let cool for 5 minutes, then whisk in the eggs one at a time.
- Pour into a lined 20x20 cm dish and smooth the top. Chill for at least 90 minutes, until fully firm.
- Turn out and cut into squares.
- Melt the butter in a pan over medium heat. Fry the squares for 2 to 3 minutes per side, until golden brown.
- Meanwhile, simmer the rhubarb, sugar and water in a small pot for 8 to 10 minutes, until the rhubarb has collapsed and softened. Serve the fried semolina slices warm with the compote.
Notes
- Chill the semolina fully before cutting. This is the step that gives it structure; cut while still warm or only partially set, it falls apart into porridge instead of holding as clean squares.
- Add the eggs off the heat, after letting the mixture cool slightly. Adding them straight into the hot semolina risks scrambling them instead of binding smoothly.
- Fry the slices over medium heat, not high. The outside needs time to develop a proper golden crust without the inside overheating and softening back down.
- The semolina block keeps for 2 days in the fridge, un-fried, ready to slice and pan-fry as needed.
Ingredient substitutions
- Rhubarb can be swapped for stewed apples or berries in a different season.
- A pinch of cinnamon in the semolina is a common variation.
- A dusting of sugar on the fried slices instead of, or alongside, the compote is a simpler way to serve them.
From Christoph Mayer