Quark Dumplings on Rhubarb Fruit Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 250 g rhubarb, if possible red
- 1 lemon (s), juice it
- 250 g strawberries
- 3 tablespoons sugar for the rhubarb
- 1 teaspoon, heaped cornstarch
For the dumplings:
- 250 g low-fat quark
- 1 egg yolk
- 100 g soft wheat semolina
- 4 tablespoon sugar
- 2 tablespoon butter
Moreover:
- some salt for the cooking water
- some flour to shape the dumplings
Print Recipe
Pin Recipe Instructions
- Wash the rhubarb, cut off the ends and peel. Clean, wash and quarter the strawberries - sixth large berries. Cut the rhubarb into pieces.
- Let the rhubarb boil with 100 ml of water and the lemon juice for about 2 - 3 minutes. Be careful, it softens quickly - it shouldn`t overcook. Add the strawberry pieces with the sugar and heat briefly. Mix the cornstarch with a little water and use it to thicken the sauce. Then let it cool down.
- Melt the butter for the quark dumplings. Then mix with the quark, egg yolk, semolina and sugar to form a smooth dough. Cover and let the dough rest in the refrigerator for approx. 2 hours.
- Then form small dumplings with floured hands and let them steep in boiling, lightly salted water until they float on top.
- Arrange the rhubarb fruit sauce on plates or bowls and place the drained dumplings on top.
- Garnish with mint or lemon balm leaves.
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