Potato Dumplings in Strawberry‑Rhubarb Sauce

Ingredients

• 500 g starchy potatoes
• 400 g Strawberries
• 400 g rhubarb
• 1 orange
• 5 g starch (1 tsp)
• 1 vanilla pod
• 120 ml red currant juice
• 1 star anise
• 80 g coconut blossom sugar
• 60 g Butter
• 2 Eggs
• 250 g quark (20% fat in whey)
• 30 g spelt whole‑grain flour (2 tbsp)
• Salt
• 20 g ground hazelnuts (2 tbsp)
• 1 pinch cinnamon
• 4 sprigs Mint

Instructions

1. 1.

   Wash potatoes, place in a pot, cover with water and cook for about 25 minutes. Drain, cool, peel, press through a potato masher into a bowl and let fully cool.

2. 2.

   While the potatoes are cooking, wash, trim and dice strawberries. Trim rhubarb and cut into 2–3 cm pieces. Juice orange, reserve 2–3 tbsp of juice and mix with starch. Split vanilla pod lengthwise and scrape out the seeds. In a pot bring remaining orange juice, currant juice, vanilla seeds and star anise to a boil. Stir in the starch mixture and simmer. Add strawberries and rhubarb, boil briefly, remove from heat and discard star anise. Let sauce cool.

3. 3.

   For the dumplings whisk coconut blossom sugar, 30 g butter and eggs until frothy. Fold in quark. Add potato mash, flour and a pinch of salt and mix into a smooth dough that no longer sticks. Using wet tablespoons shape dumplings from the dough. Bring a large pot of salted water to a boil, add dumplings and simmer on low heat for 4–5 minutes, but do not let them fully cook.

4. 4.

   Meanwhile melt remaining butter in a pan and lightly brown hazelnuts and cinnamon. Lift dumplings with a slotted spoon, drain well and toss in the nut butter. Spread strawberry‑rhubarb sauce over four plates, place dumplings on top and garnish with fresh mint sprigs.