Rabarbugreytur

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erstellt von Arne am 3. August 2004 um 18:42:41 Uhr



Antwort auf: Rezept gesucht! (von Miriam am 3. August 2004 um 9:19:11 Uhr)
Rabarbugreytur ist natürlich ganz einfach, wie mir eben von dem Färinger Anker Eli erklärt wird. Der Einfachheit halber kopiere ich hier den englischen Text rein. Die Herstellung von Rhabarberkompott gehört nicht zu den Dingen, die ich stilsicher in Deutsch beschreiben kann, wenn ich eine englische Vorlage habe:

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In order to do that, you first have to make stewed rhubarbs:

Stewed Rhubarbs
500 grams of Rhubarbs
½ liter of water
4-5 tablespoonfulls of thickening powder with colour (red)
150 grams of sugar

Wash the rhubarbs, cut them in small pieces (slices about 1 cm) and put them in a cooking pot with the water, and boil it for 30 minutes.
Then add the sugar in the pot, and make it boil again. Add then the thickening powder dissolved in 1½ DL. of cold water and let it boil for 1 minute. (For thickening powder one can use potato flour, just be careful that it doesn't get too stiff). Sprinkle it with sugar, so the top doesn't get too stiff.

Now you have Stewed Rhubarbs, which can be served as porridge, with sugar om top and milk in a deep dish.

In order to make the Rhubarb Dessert, you have to sprinkle macaroon crums in the bottom of a bowl. Then add a layer of stewed rhubarbs (cold), then a layer of macaroon crums again, and more stewed rhubarbs. Make about 3 or 4 layers, and make sure that the top layer is macaroon crums. On top you add a layer of double cream. Let it rest for 20 minutes and serve.

On the Faroes, there is very little oxal in the rhubarbs, but that is not the case on the mainland. You probably should add some NONOXAL to the stew, in order to minimize the strong iron taste. Do it after the stew is done, and taste to see if it is neccessary. Oxal feels like you have metal-foil against your teeths.

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Das mit der mangelnden Oxalsäure beim färöischen Rhabarber klingt interessant, nicht?

Wie man es hierzulande handhabt, beschreibt diese gute Seite des SWR:

http://www.swr.de/kaffee-oder-tee/vvv/alles-frisch/2002/05/02/

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