Shopping list for 4 serves
Semolina: 150 g or 5 oz.
Soy products: 8 dl or 3 cups soy milk or coconut milk
Fruits, Berries: 400 g or 14 oz. raspberries, 1 lemon, 500 g or 16 oz. rhubarb
Baking Ingredients: Stevia powder, 1 tbsp. vanilla sugar, 2 tbsp. rose blossom water, 4-5 tbsp. raspberry jam, 2 tbsp. raspberry syrup, powdered sugar

Who loves semolina pudding? Served with rhubarb and raspberries the trio will be perfect to delight the guests. Sweetness and a touch of sour, goes very well with the fragrance of roses.

To make pudding, bring soy milk or coconut milk to the boil. Add semolina and reduce heat. Simmer on low heat until liquid is absorbed. Stir in vanilla sugar, 1 tbsp. stevia powder, lemon zest and rose blossom water.

To make compote, peel and cut rhubarb into small cubes. Place into a pan. Sprinkle with lemon juice. Add 4-5 tbsp. of raspberry jam and 2 tbsp. of raspberry syrup. Bring the compote to the boil. Reduce and simmer on low heat until cooked through. Remove from heat and cool. Fill in by layers, semolina pudding and rhubarb compote. Allow to cool in fridge for one hour. Garnish with raspberries. Dust with powdered sugar.

Have a great start into the week, yours Chef’s Handyman team!