*Attention: The ingredient quantities must be scrupulously observed!
Finely grate the toast or chop in the cutter. Then set aside until ready to use. Wrap the curd cheese in a dishcloth, squeeze well and place in a suitable bowl. Mix the whole egg, the egg yolks and the sugar with the curd.
Scrape out the vanilla pod, keeping the pulp, and place the pod in gently boiling water. Mix the vanilla pulp, the grated fruit peel and the pinch of salt into the curd mixture. Then melt the butter, lightly brown it and drizzle it into the curd mixture. Add the grated bread and mix well.
Let the dumpling dough rest for 15 minutes so that the white bread can absorb the moisture and the dumplings do not fall apart later. Cut out the dumplings with a tablespoon and poach them in the water with the vanilla pod, sweetened with a little sugar, for about 5 minutes. It is important that the water is only slightly simmering. Remove the finished curd dumplings from the water and spread them evenly on plates.
Remove the skin from the rhubarb by peeling off the outer skin from the root towards the leaves in “strings”. Cut the peeled rhubarb into pieces about
3 cm long pieces and put them in a saucepan with the wine.
Add the sugar and vanilla pulp and poach for about 5 min.
Now mix the cornstarch with the orange juice and add to the cooking liquid.
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