{"id":2748,"date":"2023-06-22T19:54:14","date_gmt":"2023-06-22T19:54:14","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=2748"},"modified":"2023-06-22T19:54:15","modified_gmt":"2023-06-22T19:54:15","slug":"rabarberikrobedik","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=2748","title":{"rendered":"Rabarberikr\u00f5bedik"},"content":{"rendered":"\n

Igal kevadel on paljudes peredes ood rabarberile, k\u00fcll ta kasvab endal, k\u00fcll naabrinaisel, k\u00fcll vanaemal. Igatahes leiab ta tee meie lauale, paljudel juhtudel magusas vormis. Mina tegin seekord v\u00e4ga lihtsat kr\u00f5bediku, kus hautasin natuke rabarberid \u00e4ra, tegin purukatte, ahju ja valmis. Serveerida j\u00e4\u00e4tise v\u00f5i isegi mul \u00fcks katsetus juhtus olema kapis piimakisselli, mis sobis ka v\u00e4ga h\u00e4sti sinna (pisut v\u00e4hem rammusam kui vaniljekaste, mis sobiks ka tegelikult \u00fclih\u00e4sti lisandiks.) Purus on palju kaerahelbeid, mis muudavad selle magustoitu toitvamaks ja annavad palju head n\u00e4ritavat tekstuuri.
Kr\u00f5bediku tegin 24cm*24cm ruudukujulisse vormi, paras ports meie perele (7 inimest) \u00fcheks s\u00f6\u00f6gikorraks.<\/p>\n\n\n\n

Vaja on:
Umbes 500 g rabarberit, 4-5 vart
100 g suhkrut
Kr\u00f5bedik:
150 g jahu
100 g soolast v\u00f5id <\/strong>(kui kasutad magedat v\u00f5id, lisa kuivainetesse pisut soola)
100 g suhkrut
150 g t\u00e4istera kaerahelbeid
1 tl kaneeli<\/strong><\/p>\n\n\n\n

K\u00f5igepealt korjad rabarberid ja kui on usaldusv\u00e4\u00e4rsest kohast, siis ma ei kooriks isegi, eriti kui on punasema koorega rabarber, siis teeb segu ilusamaks roosamaks (mul kahjuks j\u00e4i ta ikka selline roheline).
Siis rabarberid 2 cm t\u00fckid ja suhkruga keema pliidile, l\u00e4heb aega umbes 5-7 minutit, ma t\u00e4iesti l\u00f6diks neid ei lasnud, sest ahjus k\u00fcpsevad nad veel edasi. Otse ahju pannes v\u00f5ib rabarber k\u00f5vaks j\u00e4\u00e4da ja puru \u00fcle k\u00fcpseda.<\/p>\n\n\n\n

\"\"
Rabarber ja suhkur kastrulis<\/figcaption><\/figure>\n\n\n\n
\"\"
Valmis haudunud rabarber, t\u00e4itsa omas mahlas<\/figcaption><\/figure>\n\n\n\n

Siis kui rabarber haudub, kaalun v\u00e4lja jahu, v\u00f5i, suhkru, kaerahelbed ja kaneeli \u00fchte kaussi ja siis pudistan k\u00e4te vahel segu \u00fchtseks puruks. <\/p>\n\n\n\n

\"\"
K\u00f5ik puruseguks vajalik: v\u00f5i, jahu, suhkur, kaneel, kaerahelbed<\/figcaption><\/figure>\n\n\n\n
\"\"
Valmis purusegu<\/figcaption><\/figure>\n\n\n\n

Panen ka ahju 180 kraadi juurde soojenema, p\u00f6\u00f6rd\u00f5hu programm, 200 kraadi kui tavaline \u00fclevalt-alt programm.<\/p>\n\n\n\n

Siis kallan rabarberid koogivormi ja purusegu \u00fchtlaselt peale ja siis ahju umbes 20 minutiks. <\/p>\n\n\n\n

\"\"
Valmis ahju minema k\u00fcpsema<\/figcaption><\/figure>\n\n\n\n

Parim on ta natukene jahtunult, aga peaaegu ikkagi otse ahjust. Peale j\u00e4\u00e4tis v\u00f5i vaniljekaste v\u00f5i mida iganes keegi eelistab v\u00f5i kapist lisandiks v\u00f5tta on. Kondenspiim ka kindlasti hea variant. <\/p>\n","protected":false},"excerpt":{"rendered":"

Igal kevadel on paljudes peredes ood rabarberile, k\u00fcll ta kasvab endal, k\u00fcll naabrinaisel, k\u00fcll vanaemal. Igatahes leiab ta tee meie lauale, paljudel juhtudel magusas vormis. Mina tegin seekord v\u00e4ga lihtsat kr\u00f5bediku, kus hautasin natuke rabarberid \u00e4ra, tegin purukatte, ahju ja valmis. Serveerida j\u00e4\u00e4tise v\u00f5i isegi mul \u00fcks katsetus juhtus olema […]<\/p>\n","protected":false},"author":1,"featured_media":2749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/2748"}],"collection":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2748"}],"version-history":[{"count":1,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/2748\/revisions"}],"predecessor-version":[{"id":2755,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/2748\/revisions\/2755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/2749"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}