Semolina pudding with strawberry-rhubarb sauce

Last Saturday I went to the Farmer’s Market again and bought some great Michigan strawberries and beautiful, crisp rhubarb. The strawberries were so super sweet and delicious that we couldn’t resist and ate them right away just plain. There was one container left, so I wasn’t sure what to use them for. The idea came when I was going through my kitchen cupboards and eyed a small bag of semolina that I had sitting there since the time I made my Raspberry Dream Cake. I decided to make the semolina pudding and then use the strawberries and rhubarb to make the sauce. Oh, I have to tell you it came out soooo delicious, it is really hard to describe…

SEMOLINA PUDDING WITH STRAWBERRY-RHUBARB SAUCE   Printable recipe

Serves 8

For the pudding:

  • 80 g (2.7 oz) semolina wheat flour
  • 500 ml (2 cups) milk
  • 100 g (1/4 cup) sugar
  • 1 teaspoon vanilla extract
  • ½ lemon – zest only

Also needed:  a muffin pan or a bundtlette pan

Prepare your pan by rinsing it with the cold water or placing it the freezer for a few minutes.

Bring the milk to a boil; add sugar, vanilla extract and lemon zest. Let it simmer for a few minutes until all sugar has dissolved. Slowly add semolina to the milk, whisking the whole time. You will notice an increase in volume (as semolina expands). Mix until all liquid disappears and large bubbles start showing.

Pour the pudding into a prepared pan. This quantity will yield about 8 individual portions. Let it cool slightly, cover with plastic and refrigerate.

For the strawberry-rhubarb sauce:

  • 300 g (10 oz) strawberries (washed and quartered)
  • 200 g (6.7 oz) rhubarb (washed and cut into ½ inch pieces)
  • 100 g (1/4 cup) sugar
  • 2 tablespoons of honey
  • 1 pack of vanilla sugar (or 1 teaspoon of vanilla extract)
  • a  pinch of ground cloves
  • 1 tablespoon corn starch
  • 3 tablespoons water

Place the strawberries, rhubarb, sugar and honey in a cooking pot. Add vanilla and a pinch of cloves. Mix occasionally and let it simmer for about 15 minutes at a low temperature. Mix corn starch with water until smooth and add it to the fruit mixture to thicken.

Serve warm over chilled semolina pudding.

Bon appétit!

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16 thoughts on “Semolina pudding with strawberry-rhubarb sauce

  1. Your semolina pudding looks divine! And I love the strawberry and rhubarb photos especially!! I’ve never made pudding like this so I’m definitely going to give this one a go. If it’s so delicious you can’t even describe it, then how can I NOT try it!

    1. Thanks Kathleen! I love strawberries too. There are so many great desserts you can use them for!
      Have a wonderful week!
      Sibella

  2. Michigan strawberries from my home State are the best. I love picking them fresh off the vine and eating them while they are still warmed by the sun. Your little semolina puddings look divine. do you prefer it warm or chilled? Take Care, BAM

    1. Thanks! I am making it soon again while the good local strawberries are in season. It really requires minimal effort and it is so good! :)

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