Quark dumplings with rhubarb

Name: Quark dumplings with rhubarb
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Rhubarb; 100 g + 4 tablespoons sugar; 75 g butter/margarine; Two pck. Vanillin sugar; 125 g Low-fat curd; 2 eggs , salt (Gr. M); 50 g flour, 75 g semolina; 100 g ripened cream; 8 Milk roll; 1-2 TEASPOONS Cornstarch; 1/8 l cherry juice, 1/2 tsp cinnamon

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Rhubarb
100 g + 4 tablespoons sugar
75 g butter/margarine
Two pck. Vanillin sugar
125 g Low-fat curd
2 eggs , salt (Gr. M)
50 g flour, 75 g semolina
100 g ripened cream
8 Milk roll
1-2 TEASPOONS Cornstarch
1/8 l cherry juice, 1/2 tsp cinnamon

Directions

1
Clean, wash and chop the rhubarb. Sprinkle with 100 g sugar, let stand for 20 minutes
2
In the meantime, mix 50 g of soft fat, 2 tablespoons of sugar and 1 packet of vanillin sugar. Stir in quark, eggs, 1 pinch of salt, flour, semolina and sour cream. Cut the rolls into small cubes and fold in. Leave to stand for about 1 hour.
3
In the meantime, mix starch and 3 tablespoons of juice until smooth. Bring the rest of the juice, 1 packet of vanilla sugar and rhubarb to the boil, simmer for about 5 minutes. Bind with starch, let cool down
4
Form 12 dumplings from the dough. Cook in lightly salted, boiling water for about 15 minutes and drain. Serve everything. Melt 25 g fat and spread over the dumplings. Mix 2 tbsp. sugar and cinnamon and sprinkle over the dumplings