Semolina Flummery on Rhubarb Compote

Rhubarb rinse, peel thinly, cut into oblique 1 cm thick leaves.

Bring a quarter of a liter of water to a boil, add cinnamon, sugar, clove and lemon peel, bring to a boil and add the rhubarb. Cook everything together until al dente.

Heat the milk and add the semolina, boil briefly and add the soaked, squeezed and dissolved gelatine and stir well.

Whip the cream with sugar until firm and fold into the almost cold semolina mixture.

Pour the mixture into ramekins and place in the refrigerator.

Spread the rhubarb evenly on plates, turn out the flummery and place on top, garnish with lemon balm and half a strawberry.

Tip: It is best to use the strawberries fresh, immediately after purchase!

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