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🍰 Rhubarb Gratin with Mascarpone Semolina Topping and Strawberry Sauce

400 kcal · 30 min · 4 servings

Rhubarb Gratin with Mascarpone Semolina Topping and Strawberry Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the rhubarb.
  2. 2. Remove the leaves and tough ends.
  3. 3. Cut the rhubarb into bite-sized pieces.
  4. 4. Add 1/8 liter of water and the sugar to a pot.
  5. 5. Heat the mixture while stirring until it boils.
  6. 6. Add the rhubarb pieces to the boiling water.
  7. 7. Blanch the rhubarb (briefly cook in boiling water) for 1 to 2 minutes.
  8. 8. Remove the rhubarb using a slotted spoon.
  9. 9. Let the rhubarb drain well.
  10. 10. Place the rhubarb in a gratin dish with a diameter of approx. 22 cm.
  11. 11. Reduce the remaining rhubarb liquid by boiling it on high heat for 3 to 4 minutes.
  12. 12. Pour the milk into the liquid.
  13. 13. Bring the milk and liquid mixture to a boil.
  14. 14. Sprinkle the semolina over the boiling liquid.
  15. 15. Stir constantly and let the mixture swell for 2 to 3 minutes.
  16. 16. Stir the mascarpone into the semolina mixture.
  17. 17. Separate the egg yolk from the egg white.
  18. 18. Whip the egg white into stiff peaks.
  19. 19. Stir the egg yolk into the warm semolina mixture.
  20. 20. Gently fold the egg white foam into the mixture.
  21. 21. Add the lemon zest and mix briefly.
  22. 22. Spread the cream evenly over the rhubarb in the dish.
  23. 23. Preheat the oven to 200 to 225 degrees (Gas: Level 3-4 / Convection: 190-200 degrees).
  24. 24. Bake the gratin for approx. 10 minutes in the preheated oven.
  25. 25. Thoroughly wash the strawberries.
  26. 26. Remove the stems and leaves from the strawberries.
  27. 27. Cut the strawberries into small pieces.
  28. 28. Puree the strawberries together with the vanilla sugar.
  29. 29. Serve the strawberry sauce separately alongside the warm gratin.
  30. 30. Garnish the dish with fresh lemon balm.

Nutrition per serving