Cream butter, powdered sugar, rum and orange or lemon zest. Add the curd cheese, eggs and breadcrumbs and mix well. Leave the mixture to rest in the refrigerator for at least 1 hour. Then form medium-sized dumplings and place on a greased, or with cling film lined, perforated dish.Cooking time: depending on size 12-14 minutesTemperature: 90 °CErderber-Rhubarbersauce:Rhubarb wash, cut off the ends and pull off the strings. Cut the stalks diagonally into pieces about 2 cm wide and place in an unperforated bowl.Wash, clean and dice the strawberries. Mix with powdered sugar, 100 ml water and the pulp of the vanilla pod with a blender and pour over the rhubarb pieces.Cook the rhubarb pieces in the strawberry juice at 95°C for about 3-4 minutes and leave to infuse for about 1/2 hour. Strain the liquid, bring to the boil in a saucepan and thicken with cornflour. Sprinkle curd dumplings with poppy-seed-sugar mixture and serve with strawberry-rhubarb sauce.