Sweet bread dumplings with rhubarb compote

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cream 50 g fat, 25 g sugar and 1 sachet vanilla sugar. Add one after the other curd, eggs, salt, flour and semolina. Finally stir in sour cream. Cut the rolls into small cubes, fold them in and let them stand for about 1 hour.

2. 2

   Clean, wash and cut the rhubarb into pieces of about 2 cm. Sprinkle with remaining sugar and let it stand for about 30 minutes. Stir cornflour and 3 tablespoons of cherry nectar until smooth. Bring the remaining cherry nectar, vanilla sugar and orange zest to the boil, add the rhubarb and cook over a low heat for about 3 minutes.

3. 3

   Stir in starch and bring to the boil again. Wash the mint, pluck off the leaves and, except for a few for garnishing, cut into strips. Add to the compote and let it cool down. Form about 12 dumplings of the same size with wet hands.

4. 4

   Let it simmer in lightly boiling salt water at low heat for about 15 minutes. Take out with a skimmer and drain. Melt the remaining fat and pour it over the dumplings. Sprinkle with brown sugar.

5. 5

   Arrange 3 dumplings and some compote on plates. Serve decorated with mint leaves. Add the rest of the compote.

Nutrition Facts

KCAL
820 kcal

CARBS
113 g

FATS
28 g

PROTEINS
20 g