- 1 Apr 2016
- Local time
- 12:54 AM
- London/Essex border, UK
Prep time: 10 minutes
Cooking time: 20 minutes
Approx. 8 tsps sugar (according to taste)
100 ml water
1.5 tbsp semolina
250 ml milk
1 tsp sugar
100 g rhubarb, halved lengthways and cut into 1” long pieces
3 tsps sugar
100 g firm blackberries, plus a few extra for garnish
150 ml natural yoghurt
1 slice sponge cake, broken into pieces
1. Juice the lemons, cut the remaining lemon skins into quarters (reserving one quarter for the lemon zest), remove any pips, and place into a saucepan with the water and the sugar. Bring to the boil and then simmer for about 10 minutes, pressing the lemon skins to get out any remaining juice. Remove the lemon skins, check for taste and add extra sugar if needed. Boil the liquid for a further few minutes until it becomes a thin syrup. Pour the syrup over the cake pieces, and leave to cool.
2. Make the semolina, and leave to cool.
3. Lightly stew the rhubarb in the sugar for about 10 minutes, and leave to cool.
4. Spread a thin layer of semolina over the cake/lemon mixture.
5. Spread the rhubarb and any syrup over the semolina, and cover with about half of the remaining semolina.
6. Put the blackberries in the bowl and top with the remaining semolina.
7. Spread the rest of the semolina on top of the blackberries.
8. Top with the natural yoghurt and garnish with the remaining blackberries and lemon zest.
1. You can substitute any soft fruit for the rhubarb and any other firm berries for the blackberries, and cream for the yoghurt.
2. If making in advance, follow the first 7 steps of the recipe and then place in the fridge. Add the yoghurt and garnish just before serving.