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…


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. glutenfreezen May 31, 2012 at 9:20 pm

    Looks delicious and the sauce is gorgeous! :)

    • Sibella May 31, 2012 at 10:00 pm

      Thanks April! Very delicious indeed! :)

  2. debbrunson June 2, 2012 at 1:31 am

    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!

    • Sibella June 2, 2012 at 8:18 am

      You should definitely try it and let me know if you liked it! :) Have a wonderful weekend Deb!

  3. Kathleen Richardson June 3, 2012 at 7:51 pm

    I could look at those photos all day. Strawberry season!!

    • Sibella June 4, 2012 at 8:19 am

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

  4. Karen June 6, 2012 at 2:21 pm

    The chilled pudding and warm sauce sounds like a lovely dessert.

    • Sibella June 8, 2012 at 12:13 pm

      Thanks Karen! It was very good!!! Even the kids enjoyed it and they are not usually into these kind of desserts… :)

  5. Bam's Kitchen June 8, 2012 at 9:01 pm

    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

  6. fromthefamilytable June 9, 2012 at 7:21 pm

    Looks every bit as good as your galette.You know how to work magic with strawberries and rhubarb.

    • Sibella June 10, 2012 at 4:40 pm

      Thanks so much! I have to say strawberries and rhubarb are one of my dream combinations! :)))

  7. Jasline June 10, 2012 at 2:38 am

    Oh Sibella, the pudding looks really delicious! I can’t help but being drawn to the sauce… yum!

    • Sibella June 10, 2012 at 4:38 pm

      Jasline, this is a super easy one and not time consuming and sooo good! :)

  8. biscuitsandbobbins June 13, 2012 at 3:08 pm

    This sounds so delicious. I am drooling over your strawberry rhubarb sauce!

    • Sibella June 13, 2012 at 8:35 pm

      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! :)

  9. Chicken Soup with Farina Dumplings | March 2, 2013 at 1:20 pm

    […] We mainly use farina for dumplings and desserts. If you happen to go through my recipe index, my Semolina Pudding should actually read farina pudding (I promise I will change […]

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