Rhubarb Compote With Semolina Dumplings

• 1 cup milk
• 1/3 cup sugar + 2 tbsp
• 1 tsp vanilla extract
• 2 tbsp butter
• 1.5 oz semolina
• 1 None egg, separated
• 1/3 cup heavy cream
• 1/2 cup orange juice
• 2 stalks rhubarb, halved lengthwise, cut into cubes
• 1 tsp cornstarch, mixed with 2 tbsp water until smooth
• None None fresh mint leaves, for garnish
• None None powdered sugar, for dusting

1. Bring milk, 1 tbsp sugar, vanilla extract and 1 tbsp butter to a boil. Gradually stir in semolina. Bring back to a boil then remove from heat. Cover and let cool for 5 mins. Beat together egg yolk and heavy cream then stir into semolina. Whip egg white to stiff peaks. Whisk in 1 tbsp sugar and a pinch of salt. Fold into semolina then chill for 1 hour.
2. Melt remaining butter and sugar in a saucepan. Add orange juice and rhubarb. Simmer, stirring, for 1 min. Add cornstarch slurry and bring to a boil, stirring constantly. Transfer to a bowl and chill.
3. To serve, distribute compote between 4 serving plates. Using a wet spoon, scoop out 4 dumplings and place 1 on each serving plate. Decorate with mint leaves and dust with powdered sugar.

milk, sugar , vanilla, butter, semolina, egg, heavy cream, orange juice, stalks rhubarb, cornstarch, mint, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/31081 (may not work)