Chilled Sweet Rhubarb Soup With Dumplings

• 800 ml clear apple juice
• 1 tbsp grenadine syrup
• 100 g plus 1 tbsp, caster sugar
• 300 g rhubarb, trimmed and cut into pieces
• 1 tsp cornflour, mixed with 1 tbsp water to make a paste
• 150 ml milk
• 1/2 None orange, zested
• 1 tsp vanilla extract
• 25 g plus 1 tbsp, semolina
• 1 medium egg, beaten
• None None mint leaves, to decorate

1. Heat the apple juice, granadine, and 5 tbsp sugar in a large saucepan. Add the rhubarb, cover and simmer for 15-20 mins until the rhubarb is tender.
2. Stir in the cornstarch paste and simmer for a further minute. Remove from the heat and allow to cool for approximately 1 hour. Transfer to the fridge to chill for 1 hour.
3. Meanwhile, make the dumplings. Pour the milk into a saucepan with 2 tbsp of sugar, half the orange zest, and the vanilla extract. Bring to a boil. Add 2 tbsp semolina and simmer while stirring for 2-3 mins.
4. Transfer to a mixing bowl. Allow to cool for 5 mins. Add the egg, then stir in 1 tbsp semolina.
5. Bring a small pot of water to the boil, add the remaining orange zest and the 1 tbsp of sugar.
6. Use two teaspoons to scoop 12 small dumplings from the semolina mixture. Place in the boiling water and simmer for 4-5 mins. Remove with a slotted spoon and set aside on a plate lined with paper towels.
7. Divide the chilled soup between four bowls. Serve with the dumplings and garnish with mint leaves.

apple juice, grenadine syrup, caster sugar, rhubarb, cornflour, milk, orange, vanilla, egg, mint

Taken from recipes-plus.com/api/v2.0/recipes/19363 (may not work)