Spring is in the air! I can feel a warmer breeze during my morning walks, the days are getting longer and the light just that tiny bit brighter. I have kick-started my spring cleaning and I can sense fresh energy floating about our home.
I picked up a punnet of fresh strawberries from a local green grocer and decided to use them for yet another childhood favourite of mine: whipped semolina porridge. Traditionally made with lingonberries, this sweeter version combines rhubarb and strawberries resulting in a smooth, delicious dessert.
Rhubarb and Strawberry Whipped Porridge
(Serves 2)
500ml water
250g chopped rhubarb
250g fresh strawberries
50g semolina
1/2 teaspoon pure ground vanilla
1 teaspoon granulated stevia
1. Bring water to a boil in a medium sized pan. Add rhubarb and simmer until completely softened.
2. Puree strawberries with a hand mixer and add in to the pan. Scatter in semolina, whisking continuously to avoid any lumps.
3. Keep stirring the porridge and let simmer for about 10-15 minutes. Add vanilla and stevia.
4. Leave to cool completely. Whisk the porridge with electric beaters until light and fluffy. Serve at room temperature.
Maria, I love your version of whipped porridge!
ReplyDeleteThat's a lovely smooth porridge and what a beautiful colour. Looks very appetizing!
ReplyDeleteI never likes semolina as a child, in fact I think I was allergic to it for a while, but the look of this breakfast has me wanting to try it again. Looks absolutley stunning and tasty!
ReplyDeleteAn interesting recipe! That whipped porridge must taste so good and have a lovely texture.
ReplyDeleteCheers,
Rosa
This looks awesome ~ love the semolina to make it heartier!
ReplyDeleteWhat a pretty and different porridge! I am a huge rhubarb fan!
ReplyDeleteBack to my childhood and how: yes, we may have used lingonberries too, but why do I think it was white/red currants or . . . ? All I know is that I had to do a lot of the boring whipping, but the results sure were worth it! Thanks for a lovely memory: must try your version :) !
ReplyDeleteScandi food you are my most inspiring and fav food blog...I love your recipes...but sadly I can't view any of your recipes ENG? please can you tell me where they are??? I love rhubarb and have made many of your delights..this is a next
ReplyDeleteHopefully it works now! Not sure what had happened, but thanks for letting me know.
DeleteMaria
What a gorgeous desert! Can't wait to try!!
ReplyDeleteWhat a pretty color! I always say I want to cook with more rhubarb and this looks like the perfect way to start!
ReplyDeleteSues
Täydellinen koostumus! :) Tekee heti mieli.. tällä viikolla suomeen, ehkä joku tekee mulle tätä ihan puolukoilla ;)
ReplyDeleteNami nami! Puolukkapuuro on kylla niin ylivoimaista. Ihanaa Suomen reissua! x
DeleteI LOVE mannavaht/vispipuuro - have made it at least once a week during the last few weeks. Few months ago I used rhubarb, now mainly raspberries and currants. Soon it'll be apples and then lingonberries :)
ReplyDeletethe color so beautiful ! and looks good and tasty
ReplyDeleteOh my goodness, this looks impossibly delicious and so airy!
ReplyDeleteAir pudding! We used to make ours with raspberries, but I have also made it using cranberry juice in place of the fruit and water. I miss this now that I cannot have wheat/gluten. Has anyone tried making it with other grains?
ReplyDeleteOh, I hated mannapuuro as a kid, although vispipuuro was ok. A good idea to use rhubarb and strawberries! The taste of stevia is not my favourite, but it probably works well in the recipe. Your porridge looks perfect, Maria.
ReplyDelete