Beat the butter and sugar until thick and creamy. Later stir in eggs and curd cheese alternately and finally fold in the breadcrumbs. Form small dumplings from the mixture and cook them in boiling water for 10 minutes.
Tip: Serve the dumplings with breadcrumbs fried in butter.
For the compote, clean the rhubarb and strawberries. Caramelize sugar in a saucepan. Add one third of the strawberries. Deglaze with port, red wine and water. Stir in vanilla pulp and let the stock bubble up. Mix cornstarch with a little red wine and thicken the gruel with it, crush the overcooked strawberries and add the remaining strawberries and rhubarb to the boiling gruel. Remove the saucepan from the stove and let it cool down.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.