Quark dumplings with rhubarb-strawberry compote

Name: Quark dumplings with rhubarb-strawberry compote
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 375 g Rhubarb; 250 g Strawberries; 7-10 Tbsp Juice of 1 lemon; 1 TABLESPOON Cornstarch; 60 g Sugar; 500 g Low-fat curd; 2 Eggs (size M); 50 g Flour; 1/2 TEASPOON Baking Powder; 1 package Pudding powder "Vanilla Flavor"; 20 g Semolina; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Lemon and balm

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

375 g Rhubarb
250 g Strawberries
7-10 Tbsp Juice of 1 lemon
1 TABLESPOON Cornstarch
60 g Sugar
500 g Low-fat curd
2 Eggs (size M)
50 g Flour
1/2 TEASPOON Baking Powder
1 package Pudding powder "Vanilla Flavor"
20 g Semolina
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Lemon and balm

Directions

1
Clean, wash and cut the rhubarb into pieces. Wash and clean the strawberries. Cut strawberries into quarters, except for 4 pieces. Boil up rhubarb, lemon juice and 150 ml water. Cook everything for 5 minutes at low heat.
2
Stir starch in a little cold water until smooth. Add strawberries and 40 g sugar to the rhubarb. Stir in the starch and bring to the boil. Put compote in a bowl and let it get cold. Stir quark, eggs, flour, baking powder, pudding powder, semolina, lemon peel and remaining sugar until smooth.
3
Bring light salted water to the boil. Form 12 dumplings from the quark dough with floured hands. Put them into boiling water and let them simmer for 12-15 minutes at low heat. Arrange 3 dumplings each with some rhubarb-strawberry compote on a plate.
4
Decorate with lemon, remaining strawberries and lemon balm.