{"id":470213,"date":"2003-05-06T00:00:00","date_gmt":"2003-05-06T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20030505\/rabarbertartelett-med-vaniljglass\/"},"modified":"2016-07-13T09:46:27","modified_gmt":"2016-07-13T09:46:27","slug":"rabarbertartelett-med-vaniljglass","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20030506\/rabarbertartelett-med-vaniljglass\/","title":{"rendered":"Rabarbertartelett med vaniljglass"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">2 st sm\u00f6rdeg<\/span>                       <span class=\"recipeingredientcomment\">blad halvtinad, ca 16 x 8<\/span><\/li>\n<li><span class=\"recipeingredient\">500 g rabarber<\/span>                       <span class=\"recipeingredientcomment\">utan blast<\/span><\/li>\n<li><span class=\"recipeingredient\">  str\u00f6socker<\/span>                       <span class=\"recipeingredientcomment\">ca 1 dl<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st kanelst\u00e5ng<\/span> <\/li>\n<\/ul>\n<h3>Vaniljglass:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">4 st \u00e4ggulor<\/span><br \/>\n                                                              <span class=\"recipeingredient\">4 msk florsocker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2.5 tsk vaniljsocker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">4 dl vispgr\u00e4dde<\/span>\n                                    <\/div>\n<\/p><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Dela varje sm\u00f6rdegsblad i tv\u00e5 kvadrater och rispa, det vill s\u00e4ga sk\u00e4r inte helt igenom, ett lock mitt p\u00e5 varje ruta, en centimeter innanf\u00f6r kanten. L\u00e4gg rutorna v\u00e4l \u00e5tskilda p\u00e5 papprad pl\u00e5t. Pensla eventuellt f\u00f6rsiktigt lock och resten av ovansidan var f\u00f6r sig med uppvispad \u00e4ggvita. Gr\u00e4dda enligt paketet. L\u00e5t svalna p\u00e5 galler. Peta av locken med hj\u00e4lp av vass kniv.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Skala grova rabarber. Sk\u00e4r st\u00e4ngerna i korta bitar och blanda med socker i kastrull. L\u00e4gg i kanelst\u00e5ngen och l\u00e5t\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                rabarber och socker sm\u00e4lta samman till tjock kr\u00e4m p\u00e5 ganska svag v\u00e4rme, 10-15 minuter utan  lock. R\u00f6r varsamt om emellan\u00e5t. F\u00f6rdela i sm\u00f6rdegsl\u00e5dorna med deglocket p\u00e5 kant.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Vaniljglass:\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Vispa \u00e4ggulor och sockersorterna till en p\u00f6sig tjock massa. Vispa gr\u00e4dden riktigt fast i en annan bunke. V\u00e4nd ner gr\u00e4dden i \u00e4ggp\u00f6set och st\u00e4ll i frysen. Ta fram en g\u00e5ng i timmen ungef\u00e4r och vispa om, helst med elvisp. Glassen \u00e4r klar p\u00e5 3-4 timmar. Den som har glassmaskin f\u00f6ljer maskinens anvisning och k\u00f6r massan i glassmaskin. L\u00e5t glassen tina n\u00e5got, 10-15 minuter, innan den serveras.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Tips!<br \/>\nK\u00f6pt, j\u00e4ttegod vaniljglass g\u00e5r f\u00f6rst\u00e5s ocks\u00e5 bra.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 2 st sm\u00f6rdeg blad halvtinad, ca 16 x 8 500 g rabarber utan blast str\u00f6socker ca 1 dl 1 st kanelst\u00e5ng Vaniljglass: 4&#8230;<\/p>\n","protected":false},"author":1,"featured_media":470214,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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