Grießschnitten mit Rhabarberkompott (semolina slices with rhubarb compote)
Units
Temperature
Servings
Ingredients
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
Method
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.