Chilled Rhubarb Soup With Semolina Dumplings

• 3 1/2 cups apple juice
• 1 tbsp grenadine syrup
• 1/3 cup + 3 tbsp sugar
• 1 lb rhubarb, chopped
• 1 tsp cornstarch mixed with 1 tbsp water to make a paste
• 2/3 cup milk
• 1/2 None orange, zested
• 1 None vanilla pod, seeds scraped out
• 3 tbsp semolina
• 1 None medium egg, beaten
• None None mint leaves, to decorate

1. Pour the apple juice into a saucepan with the grenadine and 1/3 cup of the sugar and bring to a boil. Add the rhubarb, reduce the heat, cover and simmer for 2-3 mins. Stir in the cornstarch paste and simmer for 1 min. Cool for 1 hour at room temperature, then chill for 1 hour in the fridge.
2. Meanwhile, for the dumplings, place the milk, 2 tbsp of the sugar, half the orange zest and the vanilla seeds in a saucepan and bring to a boil. Stir in 2 tbsp of the semolina and simmer 2-3 mins. Transfer to a bowl and cool for 5 mins. Stir in the egg and remaining 1 tbsp of semolina. Bring a small saucepan of water to a boil, add the remaining orange zest and 1 tbsp sugar. Drop teaspoons full of the dumpling dough into the boiling water and simmer 4-5 mins. Remove and drain on kitchen paper.
3. Divide the chilled rhubarb soup between four bowls and serve with the hot dumplings. Decorate with the mint leaves.

apple juice, grenadine syrup, rhubarb, cornstarch, milk, orange, vanilla pod, semolina, egg, mint

Taken from recipes-plus.com/api/v2.0/recipes/21936 (may not work)