It appears that semolina is pretty hard to find in the U.S which is really strange as it is easy to get here on the West Coast of Canada. It is yellow and looks very like cornmeal. It is made from durum wheat like pasta is. Farina or cream of wheat, from my research is different. It comes from a different type of wheat and is whiter and has a lower protein level and doesn't hold it's shape like semolina would. I think the farina will work but the texture wont be the same. I'm not sure about flavour as I've never tried it. You can buy Semolina from Amazon for a reasonable price. I link to one in the recipe. I would imagine too that any Italian grocery store would sell it.It seems too that Bob's Red Mill sells a semolina flour. It's probably a bit finer than the one I used but is actually semolina so would probably be better to use than cream of wheat or farina. I hope that helps!
Oh and rhubarb in it is really good. We had it made with rhubarb instead of strawberries last night! Enjoy!

I am so pleased you enjoyed it Kris. Thank you so much for letting me know!

I just made this and it is HEAVENLY! Thanks for the recipe.

You should give it a try! It's a really family-friendly dessert :)

Thank you Jasmin. It sound lovely with cinnamon and sugar. Perfect comfort food!

Thank you Linda!

Thank you! I was just having a discussion with a reader about it. She is from Poland and semolina is very popular there like in England. She said it's a post war thing. Apparently because it was so cheap and filling it became a really popular thing to eat when food was scarce and has stuck around ever since. It kind of makes sense and explains why it's not so popular here.

You're welcome. Thank you Sarah!