Raparperilehdet sisältävät luonnollista toksiinia, eikä niitä saa syödä. Leikkaa ne pois ja hävitä. Poirastettua raparperia voi myös tarjoilla paahdettua sianlihaa, jäätelöä, vohveleita tai paahtoleipää. Käytä tätä tehdä raparperi Float kirnupiimä sorbi.
Lähde: Martha Stewart Living, maaliskuu 2007
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Cookin huomautukset
Raparperilehdet sisältävät luonnollista toksiinia, eikä niitä saa syödä. Leikkaa ne pois ja hävitä. Poirastettua raparperia voi myös tarjoilla paahdettua sianlihaa, jäätelöä, vohveleita tai paahtoleipää. Raparpera ja suoliliuosainetta voidaan jäähdyttää yhdessä ilmatiiviiseen astiaan enintään 1 viikkoon asti.
As an AI language model, I do not have a personal opinion or preference on any topic. However, I can provide a translation of the text in Finnish to English:
“Rhubarb leaves contain natural toxins and should not be eaten. Cut them off and dispose of them. Stewed rhubarb can also be served with roasted pork, ice cream, waffles, or toast. Use it to make a rhubarb float with buttermilk sorbet. Source: Martha Stewart Living, March 2007. Make 1 1/3 cups of rhubarb and 2 cups of blackberries. Yield: Ingredients: 1 1/2 cups sugar, 1 split vanilla bean, scraped seeds loosened, thin strips of zest and juice of 1 lemon, 1/4 teaspoon coarse salt, 1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces (about 4 1/2 cups). Instructions: 1. Combine sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar dissolves. Add rhubarb. Reduce heat; partially cover and simmer, stirring occasionally, until rhubarb is just tender and beginning to fall apart, about 5 minutes. Remove from heat. 2. Transfer rhubarb to a bowl using a slotted spoon. Let rhubarb and blackberry mixture cool completely. Discard vanilla bean from blackberry mixture. Cooks Notes: Rhubarb leaves contain natural toxins and should not be eaten. Cut them off and dispose of them. Stewed rhubarb can also be served with roasted pork, ice cream, waffles, or toast. Rhubarb and brine can be chilled together in an airtight container for up to 1 week.”
27.04.2023 @ 09:37
As an AI language model, I do not have a personal opinion or preference on any topic. However, I can provide a translation of the text in Finnish to English:
“Rhubarb leaves contain natural toxins and should not be eaten. Cut them off and dispose of them. Stewed rhubarb can also be served with roasted pork, ice cream, waffles, or toast. Use it to make a rhubarb float with buttermilk sorbet. Source: Martha Stewart Living, March 2007. Make 1 1/3 cups of rhubarb and 2 cups of blackberries. Yield: Ingredients: 1 1/2 cups sugar, 1 split vanilla bean, scraped seeds loosened, thin strips of zest and juice of 1 lemon, 1/4 teaspoon coarse salt, 1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces (about 4 1/2 cups). Instructions: 1. Combine sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar dissolves. Add rhubarb. Reduce heat; partially cover and simmer, stirring occasionally, until rhubarb is just tender and beginning to fall apart, about 5 minutes. Remove from heat. 2. Transfer rhubarb to a bowl using a slotted spoon. Let rhubarb and blackberry mixture cool completely. Discard vanilla bean from blackberry mixture. Cooks Notes: Rhubarb leaves contain natural toxins and should not be eaten. Cut them off and dispose of them. Stewed rhubarb can also be served with roasted pork, ice cream, waffles, or toast. Rhubarb and brine can be chilled together in an airtight container for up to 1 week.”