Curd Cheese Dumplings with Rhubarb Compote – Klink/Gehrlein

For the rhubarb compote, peel the rhubarb, remove the threads from the root towards the leaves and cut the rhubarb diagonally into pieces about three centimeters long. Pour the orange juice into a saucepan, add the rhubarb pieces, sugar, the scraped vanilla pod pulp and the vanilla pod and simmer for about five minutes. Stir gently while doing so. Stir the cornstarch into the water until smooth. When the rhubarb collapses, add the cornstarch, bring to the boil again, remove the vanilla pod and cool the compote.

For the curd dumplings, hang the curd well, then spread it through a sieve. Remove the crust from the bread, cut the inside into small cubes. Crush the crust in a hand mixer and set aside for the butter crumbs. Beat the butter and powdered sugar until creamy, then alternately fold in the whole egg, egg yolk and curd, seasoning with lemon zest and the juice of one lemon. Finally, carefully mix in the bread cubes, mixing well. If possible, cover well and leave to stand in the refrigerator for a night.

Heat the milk with the sugar, the scraped out pulp of the vanilla pod and the vanilla pod.

Form about three dumplings per person from the dumpling mixture and poach the dumplings in the simmering vanilla milk for about fifteen minutes.

Caramelize the crusty bread crumbs in a frying pan with sugar and butter.

Arrange the curd dumplings and

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