Wash and chop the rhubarb. Steam covered with 5-6 tablespoons of water and lemon juice for about 5 minutes. Chop strawberries and add. Bind, season with sweetener. Let cool off
Melt the fat. Knead curd, egg yolk, semolina, fat and a few drops of sweetener until smooth. Form approx. 3 dumplings with lightly floured hands and let them simmer in boiling salt water for 10-12 minutes.
Lift out the dumplings and let them drain. Put the rhubarb compote on a plate. Arrange the dumplings on it. Chop the pistachios finer if necessary, sprinkle over the dumplings.
Why not cook a little more rhubarb compote (e.g. fourfold recipe), it can be frozen in freezer bags