Rhubarb dumplings

Rhubarb dumplings

Total: 2 hr 20 min. | Active: 1 hr

Ingredients

for 6 person

Dough
80 g butter, soft
1 parcel vanilla sugar
1 pinch salt
egg
250 g ricotta
80 g durum wheat semolina
120 g white flour
1 pinch baking powder
Crumb coating
120 g zwieback
50 g walnut kernels
2 tbsp sugar
¼ tsp cinnamon
80 g butter
Rhubarb sauce
400 g rhubarb
3 tbsp sugar
2 tbsp water
½ dl single cream
To shape
150 g rhubarb
12  sugar cubes
To cook
  water, boiling

How it's done

Dough

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.

Crumb coating

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.

Rhubarb sauce

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.

To shape

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.

To cook

Cook the dumplings in batches in simmering water for approx. 20 mins. Remove with a slotted spoon and drain slightly on paper towels.

Dumplings

Toss the dumplings in the crumb coating, keep warm. Serve the rhubarb dumplings with the rhubarb sauce.

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