Strawberry-Rhubarb Dumplings
Strawberry-Rhubarb Dumplings - What a sweet interplay of the two most popular harbingers of summer!
Healthy, because
Even smarter
Nutritional values
100 percent of our daily requirement of vitamin C is contained in one portion of this fresh strawberry dessert. It supports the enzymes needed for detoxification and breakdown work in the liver and inactivates the radicals that are produced. It also binds toxic metals such as lead and facilitates their excretion. It also contains important minerals such as magnesium and potassium.
The dumplings are suitable as a dessert after a light summer salad or steamed fish. For three persons they make a satisfying sweet main course. To make the strawberry quark dumplings look a little healthier, you should leave out the refined sugar. To do this, simply do without the sugar cubes in the filling and add 1 tablespoon of coconut blossom sugar to the quark mixture.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 98 mg |
Ingredients
- Ingredients
- 9 ozs Quark
- 1 lemon
- 4 ozs Whole wheat flour (plus more for dusting)
- 1 egg
- 3 ozs softened Cultured butter
- 2 tsps Vanilla sugar
- salt
- 7 ozs Rhubarb
- 1 ½ lbs large Strawberries
- Sweetener (to taste)
- 6 pcs Sugar cube
- 1 Tbsp Shelled pistachio (about 15 grams)
Kitchen utensils
Preparation steps
Put the quark into a fine sieve and let drain.
Rinse lemon, wipe dry and finely grate 1 teaspoon zest. Cut lemon in half and squeeze half. (Save other half for another use.)
Mix quark with flour, egg, butter, lemon zest, 1 teaspoon vanilla sugar and 1 pinch of salt in a bowl. Quickly knead into a smooth dough and refrigerate for 30 minutes.
Meanwhile, rinse, dry and cut the rhubarb into thin slices. In a small pot, mix rhubarb with remaining vanilla sugar and 5 tablespoons of water. Let stand for 10 minutes.
Rinse strawberries in a bowl of cold water and gently dry with paper towels.
Set aside 6 of the prettiest berries. Puree the remaining strawberries in with an immersion blender and pass through a fine sieve.
Bring rhubarb mixture to a boil, then simmer for 5 minutes over low heat. Allow to cool and mix with the strawberry puree. Add 1 tablespoon of lemon juice and sweetener to taste.
Boil plenty of salted water in a wide pot. Cut the sugar cubes in half and chop pistachios.
Form the dough on a floured work surface into a log and divide into 12 equal pieces.
Flatten dough portions. Cut strawberries in half and top each dough piece with 1½ berries, then top with half sugar cube.
With lightly floured hands, wrap the dough around the filling to form 12 dumplings.
Gently place strawberry dumplings in pot of boiling water and let simmer over medium heat for 12-15 minutes, turning once.
Spoon strawberry-rhubarb sauce on plates. Lift dumplings with a slotted spoon from the water, drain briefly and divide among plates. Sprinkle with pistachios and serve immediately.
