Clean, rinse and cut the rhubarb into very small pieces. Sauté in a saucepan with 50 g sugar. Extinguish with 6 tbsp. Prosecco and grenadine syrup. Stir in 2 tbsp Prosecco and Maizena (cornstarch) until smooth.
Simmer on low heat for 2-3 min. until rhubarb pieces break down leisurely. Cool.
Cut vanilla bean in half. Scrape out the pulp and boil with milk and 150 g sugar. Add semolina and stir gently for 2-3 minutes. Remove from heat 3. Whip egg whites and salt with the whisk of a hand mixer until stiff, adding 2 tsp. sugar. Fold into the hot semolina pudding. Rinse 6-8 serving dishes with cold water.
Pour the semolina pudding into them and leave to cool for at least 4 hours.
Break open the pomegranate and tap out the seeds. Loosen the pudding from the rim with a kitchen knife and turn it out of the ramekins. Serve with the rhubarb compote and pomegranate seeds.
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