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Heat the apple juice, granadine, and 5 tbsp sugar in a large saucepan. Add the rhubarb, cover and simmer for 15-20 mins until the rhubarb is tender. Stir in the cornstarch paste and simmer for a further minute. Remove from the heat and allow to cool for approximately 1 hour. Transfer to the fridge to chill for 1 hour. Meanwhile, make the dumplings. Pour the milk into a saucepan with 2 tbsp of sugar, half the orange zest, and the vanilla extract. Bring to a boil. Add 2 tbsp semolina and simmer while stirring for 2-3 mins. Transfer to a mixing bowl. Allow to cool for 5 mins. Add the egg, then stir in 1 tbsp semolina. Bring a small pot of water to the boil, add the remaining orange zest and the 1 tbsp of sugar. Use two teaspoons to scoop 12 small dumplings from the semolina mixture. Place in the boiling water and simmer for 4-5 mins. Remove with a slotted spoon and set aside on a plate lined with paper towels. Divide the chilled soup between four bowls. Serve with the dumplings and garnish with mint leaves.
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Dumpling kit — multiple sizes, press, mold, dough cutter
Long twisted spoon for stirring and layering cocktails
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Professional-grade blender — silky purees, hot soups, nut butters
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Dumpling kit — multiple sizes, press, mold, dough cutter
Long twisted spoon for stirring and layering cocktails
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Professional-grade blender — silky purees, hot soups, nut butters