Rhubarb dumplings
Ingredients
for 6 person
80 g | butter, soft |
1 parcel | vanilla sugar |
1 pinch | salt |
1 | egg |
250 g | ricotta |
80 g | durum wheat semolina |
120 g | white flour |
1 pinch | baking powder |
120 g | zwieback |
50 g | walnut kernels |
2 tbsp | sugar |
¼ tsp | cinnamon |
80 g | butter |
400 g | rhubarb |
3 tbsp | sugar |
2 tbsp | water |
½ dl | single cream |
150 g | rhubarb |
12 | sugar cubes |
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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