{"id":5343,"date":"2013-03-28T20:43:18","date_gmt":"2013-03-28T20:43:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5343"},"modified":"2013-03-28T20:43:18","modified_gmt":"2013-03-28T20:43:18","slug":"englischer-pudding-mit-rhabarber-und-himbeeren","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/28\/englischer-pudding-mit-rhabarber-und-himbeeren\/","title":{"rendered":"Englischer Pudding mit Rhabarber und Himbeeren"},"content":{"rendered":"

Zutaten<\/strong>
\nRhabarber-Himbeer- Kompott<\/em>
\n900 g Rhabarber (am besten Himbeerrhabarber)
\n325 g Zucker
\n450 g TK-Himbeeren
\n4 Bl\u00e4tter Rote Gelatine
\nF\u00fcr die Form<\/em>
\n9-10 Milchbr\u00f6tchen (350- 400 g)
\nVanillesahne<\/em>
\n150 ml Schlagsahne
\n1 Packung Vanillezucker
\n150 g Schmand<\/p>\n

Zubereitung<\/strong>
\n1. 450 g Rhabarber putzen und fein w\u00fcrfeln. Mit Zucker und Himbeeren mischen. Unter gelegentlichem R\u00fchren bei mittlerer Hitze zum Kochen bringen. Offen 8-10 Minuten kochen lassen. Dann durch ein Sieb
\nstreichen, 6 EL des P\u00fcrees beiseite stellen. Restliches P\u00fcree zur\u00fcck in den Topf geben.
\n2. Gelatine in kaltem Wasser einweichen. Restlichen Rhabarber putzen und in ca. 1 cm gro\u00dfe St\u00fccke schneiden, zum P\u00fcree in den Topf geben, aufkochen und 5-7 Minuten kochen lassen, bis der Rhabarber weich ist. aber noch nicht zerf\u00e4llt. Vom Herd ziehen, ausgedr\u00fcckte Gelatine darin aufl\u00f6sen.
\n3. Inzwischen die Milchbr\u00f6tchen der L\u00e4nge nach in ca. 1\/2 cm d\u00fcnne Scheiben schneiden. 6 F\u00f6rmchen oder Tassen (\u00e0 200 ml Inhalt) am Boden und an den Seiten mit je 1 EL vom beiseite gestellten P\u00fcree ausstreichen. Boden und R\u00e4nder passend mit den Br\u00f6tchenscheiben auslegen.
\n4. Rhabarberkompott in die F\u00f6rmchen geben, mit Br\u00f6tchenscheiben bedecken. Mit je 1 Sch\u00e4lchen und einem Glas (oder einer Dose) beschweren und \u00fcber Nacht kalt stellen.
\n5. Am n\u00e4chsten Tag die F\u00f6rmchen kurz in hei\u00dfes Wasser tauchen und die Puddinge st\u00fcrzen.
\n6. Sahne und Vanillezucker halb steif schlagen. Schmand zugeben. kurz weiterschlagen und dazu servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Rhabarber-Himbeer- Kompott 900 g Rhabarber (am besten Himbeerrhabarber) 325 g Zucker 450 g TK-Himbeeren 4 Bl\u00e4tter Rote Gelatine F\u00fcr die Form 9-10 Milchbr\u00f6tchen (350- 400 g) Vanillesahne 150 ml Schlagsahne 1 Packung Vanillezucker 150 g Schmand Zubereitung 1. 450 g Rhabarber putzen und fein w\u00fcrfeln. Mit Zucker und Himbeeren mischen. Unter gelegentlichem R\u00fchren bei … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22],"tags":[244,307],"class_list":["post-5343","post","type-post","status-publish","format-standard","hentry","category-desert","tag-himbeere","tag-rhabarber","item-wrap"],"yoast_head":"\nEnglischer 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Mai 2011","format":false,"excerpt":"Zutaten Dinkel-Biskuit: 2 Eier(Gr\u00f6\u00dfe M) 70 g Kristallzucker 1 P\u00e4ckchen Vanillezucker Schale von einer Zitrone (unbehandelt) 70 g Dinkelmehl 30 g Butter (zerlassen) Rhabarbercreme: 4 Blatt Gelatine 250 ml Schlagobers 250 g Rhaberbermark (siehe Rezept) Rhabarbergelee: 180 g Rhabarbermark (siehe Rezept) 2 Blatt Gelatine Garnitur: 100 g Rhabarber 50 ml\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5310,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/cremant-gelee-mit-rhabarber\/","url_meta":{"origin":5343,"position":3},"title":"Cremant-Gelee mit Rhabarber","author":"Steffen","date":"11. 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Mai 2011","format":false,"excerpt":"Zutaten 320 Gramm Himbeer-Rhabarber 120 Gramm Rundkornreis 15 Gramm Vanillezucker 300 ml Apfelsaft 1 Zimtstange 3 Halbe Vanilleschoten 360 ml Milch (3,5 % Fett) 1 Unbehandelte Orange 1 Unbehandelte Zitrone 250 Gramm Erdbeeren 1,5 EL Bl\u00fctenhonig 4 EL Aprikosenp\u00fcree (Glas) 1 EL Gehackte Pistazien 4 Minzekr\u00f6nchen Zubereitung Reis in den\u2026","rel":"","context":"In "S\u00fc\u00dfspeise"","block_context":{"text":"S\u00fc\u00dfspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/susspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4255,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/06\/12\/rhabarber-crumble\/","url_meta":{"origin":5343,"position":5},"title":"Rhabarber-Crumble","author":"Steffen","date":"12. Juni 2012","format":false,"excerpt":"Zutaten 400 g Rhabarber 6 EL Zucker 9 EL M\u00fcslimischung - crunchy ohne Trockenfr\u00fcchte 40 g Mehl 100 g Zucker 90 g weiche Butter Puderzucker 4 Kugeln Vanilleeis Zubereitung Rhabarber putzen, waschen und in 1 cm breite St\u00fccke schneiden. Rhabarber in eine gefettete Auflaufformen (10 cm Durchmesser) f\u00fcllen. 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