{"id":2979,"date":"2026-05-08T03:00:00","date_gmt":"2026-05-08T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=2979"},"modified":"2026-05-25T09:07:05","modified_gmt":"2026-05-25T07:07:05","slug":"vaniljbakad-rabarber-2","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=2979","title":{"rendered":"Vaniljbakad rabarber"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Det h\u00e4r \u00e4r en riktig favorit. Den \u00e4r l\u00e4ttlagad och alldeles ljuvligt somrigt god. Lagen blir helt oemotst\u00e5ndlig, och kan \u00e4ven anv\u00e4ndas i drinkar, den brukar g\u00e5 \u00e5t.<\/h3>\n

Sockerm\u00e4ngden i lagen anpassas l\u00e4mpligen efter syran i rabarbern – den sp\u00e4da glasrabarbern som kommer s\u00e5h\u00e4r tidigt p\u00e5 v\u00e5ren klarar sig ofta med mindre m\u00e4ngd socker, smaka av! <\/p>\n

Du beh\u00f6ver:\"IMG_0765\"<\/a><\/em><\/h4>\n

400 gram rabarber<\/p>\n

1-2 dl r\u00e5socker<\/p>\n

2-3 dl vatten (lagen ska precis t\u00e4cka rabarbern)<\/p>\n

1 vaniljst\u00e5ng, skuren p\u00e5 l\u00e4ngden och sedan delad i tv\u00e5 eller tre bitar (f\u00f6r att sprida vaniljsmaken – se bilden) <\/p>\n

G\u00f6r s\u00e5 h\u00e4r:\"\"<\/a><\/em><\/h4>\n

Skala och sk\u00e4r rabarbern i fem centimeter l\u00e5nga bitar som sedan splintas upp i stavar om ca \u00bd cm tjocklek. L\u00e4gg i ugnsform. F\u00f6rs\u00f6k h\u00e5lla dem samlade, s\u00e5 blir det l\u00e4ttare att l\u00e4gga upp dem snyggt efter tillagningen. Koka ihop r\u00e5sockret med den uppskurna vaniljst\u00e5ngen och 2 dl vatten. H\u00e4ll \u00f6ver rabarbern och baka i 175 grader i ugnen tills rabarbern \u00e4r mjuk. Arrangera vackert p\u00e5 tallrikar s\u00e5 rabarbern bildar en liten rektangel och \u00f6s den vanilj- och rabarbersmakande sockerlagen runtom. Servera bara lite avsvalnad s\u00e5 den fortfarande \u00e4r varm-ljummen. L\u00e4gg en kula vaniljglass ovanp\u00e5, g\u00e4rna nyslungad enligt receptet du ocks\u00e5 finner h\u00e4r p\u00e5 Katinkas Kitchen.<\/p>\n

Du kan \u00e4ven g\u00f6ra en annan gudomlig efterr\u00e4tt genom att g\u00f6ra vaniljpannacotta och l\u00e4gga vaniljbakad rabarber ovanp\u00e5 \u2013 vackert och oemotst\u00e5ndligt gott. Receptet finner du h\u00e4r bredvid p\u00e5 Katinkas Kitchen.<\/p>\n

Eller servera den bakade rabarbern med bitar av mandelfondant och floffigt vaniljskum (se bilden l\u00e4ngst ner)<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n

<\/p>\n\n\n

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

Det h\u00e4r \u00e4r en riktig favorit. Den \u00e4r l\u00e4ttlagad och alldeles ljuvligt somrigt god. Lagen blir helt oemotst\u00e5ndlig, och kan \u00e4ven anv\u00e4ndas i drinkar, den brukar g\u00e5 \u00e5t. Sockerm\u00e4ngden i lagen anpassas l\u00e4mpligen efter syran i rabarbern – den sp\u00e4da glasrabarbern som kommer s\u00e5h\u00e4r tidigt p\u00e5 v\u00e5ren klarar sig ofta […]<\/p>\n","protected":false},"author":5,"featured_media":2994,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71,110,130,4031,121,55,4032,11747],"tags":[],"class_list":["post-2979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-efterratter","category-lattlagat-efterratter","category-midsommar","category-pask","category-rabarber","category-socker","category-valborg","category-vegetariskt"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2979"}],"version-history":[{"count":46,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2979\/revisions"}],"predecessor-version":[{"id":35441,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2979\/revisions\/35441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2994"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}