Creamy Vegan Semolina Pudding with Rhubarb Strawberry Compote
This creamy vegan semolina pudding with refreshing rhubarb strawberry compote does not just taste good for breakfast. This recipe is also ideal as a snack or dessert. Prepare the semolina pudding with almond or oat milk, a pinch of cinnamon and the refreshing rhubarb strawberry compote with vanilla.
Servings 4 Portions
Ingredients
- 200 ml plant drink
- 100 ml coconut cream
- 3 tablespoons semolina or spelt semolina
- 1 tablespoon of maple syrup
- ½ teaspoon cinnamon
Rhubarb-strawberry-compote
- 1 cup of small cut strawberries
- 1 cup of small sliced rhubarb
- some water
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Put all the ingredients for the semolina pudding in a saucepan and cook, let it cook with constant stirring until the desired consistency is achieved.
- In the meantime. Warm the strawberries and rhubarb in a pot with a little water. Stir the cornstarch into 2 tablespoons of water and stir it under the strawberries. Let it boil briefly under stirring, so that the compote thickened.