Semolina Pudding With Rhubarb Compote

• 6 cups 2% or whole milk
• 2 oz semolina
• 4 tbsp custard powder
• 1 1/3 cups granulated sugar
• 1/4 lb marzipan, grated
• 1 tbsp cornstarch
• 1 cup orange juice
• 2 1/4 lb rhubarb, chopped

1. Bring 5 1/2 cups milk to a boil. Mix semolina, custard powder, remaining milk and 1/2 cup sugar. Whisk into boiling milk and bring to a boil again, stirring then simmer for 1 min. Add marzipan. Transfer to a 6 cup decorative bundt pan, allow to cool for 1 hour then chill for at least 2 hours.
2. Meanwhile, mix cornstarch with 2 tbsp orange juice until smooth. Bring remaining sugar and remaining orange juice to a boil. Add rhubarb, bring to a boil again then add cornstarch slurry. Allow to cool and chill.
3. Remove pudding from mold and drizzle with rhubarb compote.

milk, semolina, custard powder, sugar, cornstarch, orange juice, rhubarb

Taken from recipes-plus.com/api/v2.0/recipes/18941 (may not work)