Quark dumplings with rhubarb and fruit sauce

Ingredients for 4 servings:

• 250 g rhubarb, preferably red
• 1 lemon(s), juice
• 250 g strawberries
• 3 tbsp sugar for the rhubarb
• 1 tsp, heaped cornstarch
• 250 g low-fat curd cheese
• 1 egg yolk
• 100 g soft wheat semolina
• 4 tbsp sugar
• 2 tbsp butter
• some salt for the cooking water
• some flour to form the dumplings

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

an ideal combination

Wash the rhubarb, trim off the ends, and peel it. Rinse, wash, and quarter the strawberries; cut large berries into sixths. Cut the rhubarb into pieces. Cook the rhubarb with 100 ml of water and the lemon juice for about 2-3 minutes. Be careful, it will soften quickly; you don’t want it to overcook. Add the strawberry pieces and the sugar and heat briefly. Mix the cornstarch with a little water and use this to thicken the sauce. Then let it cool. For the quark dumplings, melt the butter. Then stir in the quark, egg yolk, semolina, and sugar until a smooth dough forms. Cover the dough and let it rest in the refrigerator for about 2 hours. Then, with floured hands, form small dumplings and let them simmer in boiling, lightly salted water until they float to the top. Serve the rhubarb fruit sauce on plates or bowls and place the drained dumplings on top. Garnish with mint or lemon balm leaves, if desired. For 4 servings as a dessert or 2 servings as a sweet main course.