{"id":1920,"date":"2015-04-11T14:23:47","date_gmt":"2015-04-11T13:23:47","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=1920"},"modified":"2016-08-18T14:17:10","modified_gmt":"2016-08-18T12:17:10","slug":"rhabarber-bowle","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/rhabarber-bowle\/","title":{"rendered":"Rhabarber-Bowle"},"content":{"rendered":"<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/rhabarber_culturefood.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1830\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/rhabarber_culturefood.jpg\" alt=\"rhabarber_culturefood\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>Die Temperaturen steigen zum ersten Mal in diesem Jahr\u00a0auf erfreuliche 20\u00b0C. und wir holen uns den Fr\u00fchling ins Glas. Sozusagen als Belohnung daf\u00fcr, dass wir die Terrasse flei\u00dfig vom Winterschmutz befreit haben ;-) F\u00fcnf Stangen Rhabarber ergeben eine k\u00f6stliche Bowle f\u00fcr vier Personen:<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/rhabarberschorle.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1921\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/rhabarberschorle.jpg\" alt=\"rhabarberschorle\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p><strong>REZEPT RHABARBER-BOWLE<\/strong> \u00a0 (f\u00fcr 4 Personen)<\/p>\n<ul>\n<li>5 dicke Stangen Rhabarber<\/li>\n<li>\u2192 <a title=\"Vanillezucker\" href=\"https:\/\/culturefoodblog.de\/en\/vanillezucker\/\">Vanillezucker<\/a><\/li>\n<li>\u00bd TL Vanille-Extrakt<\/li>\n<li>\u00bc l Wasser<\/li>\n<li>\u00bc l Wei\u00dfwein<\/li>\n<li>\u00bc l Ros\u00e9<\/li>\n<li>1 Flasche Prosecco, Sekt oder Cr\u00e8mant<\/li>\n<li>Eisw\u00fcrfel<\/li>\n<li>Rhabarber, Waldmeister oder Bl\u00fcten zum als Dekor<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 1<\/strong>: Die Rhabarberstangen waschen und sch\u00e4len<\/p>\n<p><strong>Schritt 2<\/strong>: Drei Stangen Rhabarber in kleine St\u00fccke schneiden und in einem Topf zusammen mit dem Vanillezucker erhitzen.Sobald der Zucker schmilzt und zu karamellisieren beginnt, mit der H\u00e4lfte des Wassers und dem gesamten Wei\u00dfwein abl\u00f6schen und kr\u00e4ftig kochen lassen. Dabei von Zeit zu Zeit die Fr\u00fcchte umr\u00fchren.<\/p>\n<p><strong>Schritt 3<\/strong>: Nach ca. 5 Minuten die Hitze reduzieren, das Vanilleextrakt hinzuf\u00fcgen und leise weiterk\u00f6cheln, bis der Rhabarber vollst\u00e4ndig in seine Fasern zerf\u00e4llt. Die Konsistenz sollte der eines dickfl\u00fcssigen, suppigen\u00a0Fruchtp\u00fcrees\u00a0entsprechen. Falls die Masse zu trocken ist, ggf. etwas Wasser hinzuf\u00fcgen. In eine Sch\u00fcssel umf\u00fcllen, beiseite stellen und mindestens eine Stunde abk\u00fchlen lassen.<\/p>\n<p><strong>Schritt 4<\/strong>: In dem Topf erneut Wasser zum kochen bringen. Eine Rhabarberstange in ca. 1,5 cm gro\u00dfe St\u00fccke schneiden. Sobald das Wasser kocht, die St\u00fccke f\u00fcr 60 Sekunden blanchieren und danach sofort in kaltem Wasser abschrecken. Im Idealfall sind die St\u00fccke jetzt au\u00dfen etwas weich aber immer noch sch\u00f6n bissfest. Abtropfen lassen. Bis zum Servieren kalt stellen.<\/p>\n<p><strong>Schritt 5<\/strong>: Die letzte Rhabarberstange\u00a0halbieren und\u00a0mit\u00a0einem elektrischen Entsafter zu Saft pressen. 10 Minuten warten, bis sich die Tr\u00fcbstoffe im oberen Teil des Glases abgesetzt haben und diese dann weitestgehend entfernen. \u00dcbrig bleiben ca. 0,2 l. klarer Saft. Sollten Sie keine Saftpresse haben, k\u00f6nnen Sie auch 0,2 l fertigen Rhabarbersaft (besonders k\u00f6stlich von der \u2192 \u00a0<a href=\"http:\/\/www.vannahmen.de\/53.html\" target=\"_blank\">Fruchsaftkelterei van Nahmen<\/a>) verwenden.<\/p>\n<p><strong>Schritt 6<\/strong>: Das abgek\u00fchlte Rhabarberp\u00fcree durch ein Sieb passieren (ergibt ebenfalls ca. 0,2 l.) und diesen dick-s\u00fc\u00dfen Sud\u00a0mit dem ausgepressten\u00a0Rhabarbersaft vermischen. Ggfs. bis zum Gebrauch kaltstellen. (\u00dcbrigens: Die im Sieb verbleibenden Fruchtreste lassen sich anderweitig verwenden, z.B. mit Joghurt oder zu einem Fruchtquark verarbeiten.)<\/p>\n<p><strong>Anrichten<\/strong>: Den Rhabarbersaft und die Fruchtst\u00fcckchen aus Schritt 4 in vier gro\u00dfe Weingl\u00e4ser verteilen. Ein paar Eisw\u00fcrfel hinzugeben. Das Viertel Ros\u00e9 ebenfalls gleichm\u00e4\u00dfig auf die Gl\u00e4ser verteilen und dann mit Sekt oder Prosecco auff\u00fcllen. Mit einer\u00a0\u00a0d\u00fcnnen Rhabarberstange oder mit Waldmeisterbl\u00fcten dekorieren und sofort servieren.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/rhabarberschorle1.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1925\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/rhabarberschorle1.jpg\" alt=\"rhabarberschorle1\" width=\"578\" height=\"394\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Die Temperaturen steigen zum ersten Mal in diesem Jahr\u00a0auf erfreuliche 20\u00b0C. und wir holen uns<\/p>","protected":false},"author":1,"featured_media":4268,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,105],"tags":[],"class_list":["post-1920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-weinnotizen","category-rezepte-04-april"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rhabarber-Bowle - Culture Food Blog - Familie, Freunde &amp; 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