Beat your egg yolks, sugar and 1tablespoon of vanilla extract until the mixture is light and fluffy and set aside ready to use.
Slowly heat the milk and lemon zest until its piping hot but not boiling.
Turn the heat down a little and slowly pour in the semolina and using a whisk keep stirring until it starts to thicken.
Add the beaten egg yolk mixture and keep stirring.
Keep stirring on a medium heat until the semolina has cooked.
Be careful not to burn it.
Set your custard aside to cool.For the poached rhubarb:
Wash, peel and chop your rhubarb into 3cm lengths.
Place all of the ingredients into a pot and poach gently for 30 minutes.
Remove the ginger slices and cinnamon bark and set aside to cool.To assemble the Bouratsis:
Pre-heat your oven to 200°C.
Take a sheet of Phyllo pastry and cut it in half.
Brush the first sheet of Phyllo all over with melted clarified butter.
Place the second sheet on top of the first and also brush this one with butter.
Take a handful of the semolina custard, roll it into a ball and flatten it .
Place in the centre of the Phyllo.
Place 2 tablespoons of the poached spiced rhubarb on top of the custard.
Fold over both sides brushing each flap
Then close it up by bringing the bottom and top up and again, brush each flap with melted butter.
Turn them over so that the fold is underneath, brush the tops with butter and place them on a greased baking tray and bake for 20 -25 minutes at 200°C.
Serve warm with a dusting of icing sugar and if you want a nice dollop of double cream.
Reprinted with permission of Janice Tripepi.
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