Quark Dumplings with Strawberry-Rhubarb Sauce

INSTRUCTIONS FOR Quark Dumplings

• 1
  Melt the butter and let it cool slightly. Put the quark, semolina, semolina flour, milk, and salt in a bowl, mix with a wooden spoon, and let it stand for 15 minutes to allow the flours to swell. Then mix the butter and eggs into the dough. Work it well, preferably with your hand. The dough must not be whipped, or it will become too thin, and you would have to add more semolina, making the dumplings tough.
• 2
  Sprinkle a little more semolina on a plate. Use a tablespoon to take portions of the dough, drop them from the spoon onto the plate with semolina, lightly coat them, and shape them into balls with a diameter of 2 to 3 cm.
• 3
  Bring a large pot of water to a boil, and drop the dumplings into the boiling water. They must have enough space to float freely and expand while cooking. Cook them for about 10 minutes.
• 4
  Serve immediately topped with the fruit sauce.

INSTRUCTIONS FOR Fruit Sauce

• 1
  Peel and cut the washed rhubarb into centimeter pieces. Remove the stems from the strawberries and cut them in half. Put the strawberries and rhubarb in a saucepan, sprinkle with brown and vanilla sugar, and cook for about 10 minutes. If you have lemon balm, you can add a sprig to the fruit to infuse it with a lovely aroma. Use sugar according to your taste; if you prefer a more pronounced sour rhubarb flavor, you can add less at the beginning. Blend the fruit. If the sauce is too thin, thicken it with a teaspoon of cornstarch mixed with a little water and briefly cook.