Austrian Cheese Dumplings with Rhubarb & Strawberry compote

These fluffy dumplings are an austrian classic! Served with a fruity rhubarb & strawberry compote they are a heavenly dessert in spring season.

Ingredients - serves 4

For the dumpling

250g curd cheese

30g melted butter

zest of 1 lemon

1 egg

1 tsp vanilla extract

1 tbsp sugar

2 tbsp semolina

3 tbsp breadcrumbs

Icing sugar for dusting

For the buttered breadcrumbs

30g butter

120g breadcrumbs

1 tbsp sugar

For the rhubarb & strawberry compote

250g strawberries

250g rhubarb

3 tbsp sugar

1 tsp vanilla extract

Method

For the dumplings, stir together curd cheese, egg, vanilla extract, sugar and semolina and mix well. Add lemon zest and melted butter and fold in the bradcrumbs. Cover the bowl and let rest in the fridge for at least 30 minutes.

For the compote, wash rhubarb and strawberries and remove stem. Cut strawberries into halves and rhubarb into small pieces (1-2 cm). Bring half of the strawberries, rhubarb, sugar and vanilla extract to a boil, using a pan. Let simmer for a few minutes, then add the rest of the strawberries and put aside.

For the buttered breadcrumbs heat the butter in a large pan until melted. Add the breadcrumbs and stir-fry until golden brown - be careful, the bradcrumbs may burn easily. Mix in sugar and set aside.

Take batter out of the fridge and shape small dumplings. It is a lot easier if you work with slightly wet hands. Bring plenty of slightly salted water to a boil. Put all the dumplings in the pot, using a large spoon and let simmer for 12 minutes at medium heat. Carefully take the dumplings out of the pot with a skimmer. Cover the dumplings in buttered breadcrumbs and serve with rhubarb & strawberry compote.