Baked cheese pudding

• 600 GRAM COTTAGE CHEESE
• 2 EGGS
• 4 TBSP SEMOLINA
• 6 TBSP SUGAR
• 1 CUP SOUR CREAM
• 75 GRAM RAISINS

• 300 GRAM RHUBARB, cleaned and cut
• 75 GRAM SUGAR
• 2 CUPS MILK
• 1 TBSP CUSTARD POWDER
• 2 EGG YOLKS
• 2 BOLLS PRESERVED GINGER, chopped

Mix all ingredients well and put the mixture in a casserole. Bake the cheese pudding half an hour in the oven at 180 degrees Celsius.

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Mix the custard powder with the egg yolks and a few tablespoons of milk. Bring the remaining milk to the boil. Add the egg mixture while stirring and heat the mixture until it almost boils. Allow it to cool down. Bring the rhubarb to the boil with 1/2 cup of water and the sugar and simmer for 15 minutes. Add the ginger and allow it to cool down. Mix the rhubarb with the custard.