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1
make the rhubarb compote In a large nonreactive saucepan, combine the rhubarb, sugar, cinnamon stick and vanilla bean and refrigerate overnight.
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2
make the rhubarb compote The next day, simmer the rhubarb mixture over moderately low heat until tender and the juices are slightly reduced, about 5 minutes.
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3
Let cool, then remove the vanilla bean and cinnamon stick.
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4
make the dumplings In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners sugar and granulated sugar at medium speed until smooth.
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5
Add the egg and egg yolk and beat until fully incorporated.
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6
Add the drained quark and beat at medium-high speed until smooth and fluffy.
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7
Add the bread crumbs and beat at low speed until thoroughly combined.
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8
Scrape the mixture into a medium bowl, cover with plastic wrap and refrigerate for 1 hour.
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9
make the dumplings Line a baking sheet with plastic wrap.
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10
Fill a small plastic bag with the poppy seed filling and snip one of the corners.
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11
Using an ice cream scoop, scoop the dumpling mixture into twelve 2-inch balls.
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12
Working with lightly moistened hands, roll the balls until smooth.
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13
Make an indentation in the center of each ball with your finger.
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14
Pipe a scant 1/2 teaspoon of the poppy seed filling into each indentation.
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15
Pinch the dumplings closed and roll until smooth, rewetting your hands as necessary.
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16
make the dumplings Bring a large pot of salted water to a simmer.
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17
Carefully drop the dumplings into the water and simmer over low heat just until they rise to the surface and are firm, about 12 minutes.
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18
Using a slotted spoon, transfer the dumplings to plates and serve with the rhubarb compote.
