{"id":1326,"date":"2018-05-22T19:57:09","date_gmt":"2018-05-22T19:57:09","guid":{"rendered":"https:\/\/www.nordsmag.dk\/?p=1326"},"modified":"2021-11-18T16:49:27","modified_gmt":"2021-11-18T16:49:27","slug":"rabarbertrifli","status":"publish","type":"post","link":"https:\/\/nordsmag.dk\/rabarbertrifli\/","title":{"rendered":"Rabarbertrifli"},"content":{"rendered":"

Rabarbertrifli – F\u00e5 opskriften p\u00e5 en dansk klassiker.<\/h1>\n
\"Rabarbertrifli\"

Rabarbertrifli<\/p><\/div>\n

Rabarbertrifli – for mig, er det smagen af sommeren der starter.<\/h2>\n

Ja jeg ved godt det kan lyde en anelse meget, men det er ligesom den f\u00f8rste ting vi kan begynde at lave noget l\u00e6kkert ved i haven. Den er faktisk ret sk\u00f8n at have i haven s\u00e5dan en rabarber, for den bliver altid st\u00f8rre \u00e5ret efter – til sidst er den s\u00e5 stor at du enten kan give v\u00e6k af den, eller bare have rabarber i fryseren vinteren igennem – og det er alts\u00e5 rigdom i min verden. Der er ikke noget sk\u00f8nnere end n\u00e5r man skal servere en rigtig l\u00e6kker grydestegt kylling<\/a>, end at kunne servere det med en gang rabarberkompot. N\u00e5, men nok om det, det var nu engang den her l\u00e6kre trifli det hele skulle handle om denne gang.<\/p>\n

 <\/p>\n

Nem at lave, husk jordb\u00e6r.<\/h3>\n

Ja, alts\u00e5 en rabarbertrifli skal i min verden alts\u00e5 lige have lidt hj\u00e6lp af jordb\u00e6r – det vil sige at n\u00e5r du koger rabarberen s\u00e5 koger du ogs\u00e5 jordb\u00e6r med. Ellers bliver den alts\u00e5 for sur i min verden, og det er jo ikke meningen at man skal snerpe munden helt sammen fordi det er for surt. Desuden er det ogs\u00e5 med til at runde det hele af p\u00e5 en virkelig l\u00e6kker m\u00e5de, bevares der kommer selvf\u00f8lgelig ogs\u00e5 sukker i – for ellers var den da slet ikke til at spise. Det er vist ogs\u00e5 noget med at sukkeret g\u00e5r ind og nedbryder et eller andet, s\u00e5 det rent faktisk kan spises. Du kan jo ogs\u00e5 m\u00e6rke det p\u00e5 dine t\u00e6nder n\u00e5r du har spist noget med rabarber, eksempelvis en rabarbertrifli – at de f\u00f8les s\u00e5dan helt m\u00e6rkelige. Det er fordi oxal syren der findes i rabareren g\u00e5r ind og kradser i emaljen p\u00e5 dine t\u00e6nder. Der er en del, nok is\u00e6r de \u00e6ldre opskrifter der sv\u00e6rger til at man skal bruge nonoxal for at komme al den oxal syre til livs, men jeg har nu altid bare brugt sukker – for det har min kone l\u00e6rt mig. P\u00e5 den m\u00e5de undg\u00e5r jeg ogs\u00e5 at f\u00e5 alt for meget ski\u00b4e v\u00e6rk i min rabarbergr\u00f8d – og det s\u00e6tter jeg faktisk stor pris p\u00e5.<\/p>\n

 <\/p>\n

Rabarbertrifli – opskriften.<\/h3>\n

N\u00e5, s\u00e5 blev det vist p\u00e5 tide at f\u00e5 skriblet selve opskriften ned. Ellers bliver det jo lidt fjollet for dig at l\u00e6se det her, men du skal bare huske at med denne opskrift g\u00e6lder det samme som for de fleste af mine andre. At det er s\u00e5dan lavet lidt p\u00e5 slump, og det vigtigste du kan tage med dig i k\u00f8kkenet – det er din smag. For det vigtigste er s\u00e5dan set at du synes det smager godt, og s\u00e5 kan det godt v\u00e6re der skal mere eller mindre sukker i – det er helt op til dig at finde ud af.<\/p>\n

    \n
  • 500 g rababer<\/li>\n
  • 200 g jordb\u00e6r<\/li>\n
  • 1 tsk vaniljesukker<\/li>\n
  • sukker efter smag<\/li>\n
  • evt. 1 tsk. majsstivelse eller kartoffelmel<\/li>\n<\/ul>\n

     <\/p>\n

      \n
    • makroner<\/li>\n
    • fl\u00f8de<\/li>\n<\/ul>\n

      Rabarber og jordb\u00e6r renses, sk\u00e6res i mindre stykker og kommes i en gryde. Koges til de er godt kogt ud herefter tils\u00e6ttes vaniljesukker og sukker. Smag dig frem, der er meget forskel p\u00e5 hvor sure rabarber er. Lad det hele koge sammen til en gr\u00f8d. Hvis du synes konsistensen er lidt for flydende kan du evt. tils\u00e6tte majsstivelse eller kartoffelmel. S\u00e6t gr\u00f8den p\u00e5 k\u00f8l, og lad den blive\u00a0helt<\/em> kold.<\/p>\n

      N\u00e5r gr\u00f8den er blevet kold, kommes den i fine glas (det kan den ogs\u00e5 n\u00e5r den er varm, hvis du har plads i k\u00f8leskabet til at have dem) 2-3 makroner knuses i hvert glas og til sidst en portion fl\u00f8deskum.<\/p>\n

       <\/p>\n

      \"hjemmelavet

      Rabarbertrifli<\/p><\/div>\n

      S\u00e5 er der ikke andet for end at sige velbekomme, og jeg h\u00e5ber du vender tilbage efter andre gode opskrifter her p\u00e5 siden.<\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Rabarbertrifli – F\u00e5 opskriften p\u00e5 en dansk klassiker. 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