Summary

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

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Instructions

1. Wash the rhubarb, cut off the ends and peel. Clean, wash and quarter the strawberries - sixth large berries. Cut the rhubarb into pieces.
2. 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.
3. 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.
4. Then form small dumplings with floured hands and let them steep in boiling, lightly salted water until they float on top.
5. Arrange the rhubarb fruit sauce on plates or bowls and place the drained dumplings on top.
6. Garnish with mint or lemon balm leaves.