Curd dumplings on rhubarb compote

Name: Curd dumplings on rhubarb compote
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 3 discs deboned toast bread (50 g); 1/2 Vanilla pod; 100 g Low-fat curd; 1 Protein (Gr. M); 7-10 Tbsp grated rind of; 1/2 untreated lemon; 7-10 Tbsp liquid sweetener; 100 g cleaned strawberries; 300 g cleaned; 7-10 Tbsp Rhubarb; 7-10 Tbsp Lemon juice; 7-10 Tbsp flour, salt; 1/2 TEASPOON crushed pistachios

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

3 discs deboned toast bread (50 g)
1/2 Vanilla pod
100 g Low-fat curd
1 Protein (Gr. M)
7-10 Tbsp grated rind of
1/2 untreated lemon
7-10 Tbsp liquid sweetener
100 g cleaned strawberries
300 g cleaned
7-10 Tbsp Rhubarb
7-10 Tbsp Lemon juice
7-10 Tbsp flour, salt
1/2 TEASPOON crushed pistachios

Directions

1
Finely dice the toast. Cut the vanilla pod in half lengthwise and scrape out the pulp. Drain curd well. Mix toast, egg white, quark, vanilla pulp, lemon peel and a few drops of sweetener. Let rest for about 10 minutes.
2
Cut strawberries and rhubarb into small pieces. Steam the rhubarb and half of the strawberries in 5 tablespoons of water for 3-5 minutes
3
Fold in remaining strawberries and season the compote with sweetener and some lemon juice
4
Form 2 dumplings from the curd mixture with lightly floured hands. Let them simmer in plenty of boiling salt water for about 10 minutes. Serve with rhubarb compote and pistachios
5
The quark dumplings also taste very good when fried, for example the next day. It is best to prepare two portions at once