Strawberry-rhubarb Gazpacho with Dumplings

For the gazpacho: rinse rhubarb, pat dry, peel and slice into small pieces. Boil currant and grape juices. Stir in rhubarb and cook for about 5 minutes. Mix cornstarch with a little cold water. Stir into juice and bring to a boil again. Sweeten with sugar. Rinse, pat dry and halve strawberries. Let cool.

For the dumplings: combine milk with butter and sugar. Stir in the semolina until a lump forms. Mix 1 egg into hot semolina mixture, in a bowl, let cool slightly and then stir in the remaining egg until combined. Form small dumplings and add to boiling salted water for about 3-4 minutes. Drain and let cool.