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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the butter, vanilla sugar and salt in a bowl, mix well. Beat in the egg and ricotta. Mix the semolina, flour and baking powder, add and mix to form a soft, smooth dough, cover and chill for approx. 1 hr.
Blitz the zwieback and walnuts in a food processor or chop finely, transfer to a bowl. Add the sugar and cinnamon. Heat the butter in a small pan, allow to cool slightly, add, mix. Empty the crumbs into a deep dish.
Cut the rhubarb into approx. 1 cm slices, place in a pan with the sugar and water, bring to the boil. Cover and simmer for approx. 10 mins., leave to cool.
Stir in the cream.
Preheat the oven to 60°C, warm a plate. Cut the rhubarb into approx. 3 cm pieces. Divide the dough into 12 portions, flatten slightly. Place 1 piece of rhubarb and a sugar cube in the middle of each. Wrap in the dough and shape into a ball.
Cook the dumplings in batches in simmering water for approx. 20 mins. Remove with a slotted spoon and drain slightly on paper towels.
Toss the dumplings in the crumb coating, keep warm. Serve the rhubarb dumplings with the rhubarb sauce.
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