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Yoghurt-mousse med ugnsbakad rabarber Blogg

Rabarber

För mig är de allra första rabarberskotten ett tydligt tecken på att sommaren är på väg. Jag blir genast lite fnissig och börjar drömma om kalla bad i havet, svalkande vitt vin och grillad mat. Att bo i norra Europa innebär en hel del kyla och mörker – men vi lär oss verkligen att värdesätta sommarens återkomst i en sådan grad att alla går som i ett lyckorus under större delen av maj och juni.

De flesta förknippar rabarber med sötsaker och recept liknande de som presenteras här, men visste du att rabarber egentligen är en grönsak? Det är faktiskt sant, och innebär att du kan avnjuta en dessert med grönsaker på. Rabarbern är dessutom extremt mångsidig och passar utmärkt till kompott, i bakverk, inlagda eller råa med socker på, och är ett utmärkt komplement till nästan alla goda måltider.

För egen del använder jag oftast rabarber som ett slags kompott. Under större delen av sommaren toppar jag de flesta av mina rätter med någon typ av söt eller smakrik rabarberkompott, vilket tillför en underbar smaktwist och håller sommarkänslan vid liv även regniga dagar.

Eftersom rabarbern är så syrlig i sig behövs en del socker för att balansera smaken. Ugnsbakad rabarber blir starkt aromatisk och exploderar nästan av smaker, tack vare den magiska kombinationen av sött och surt som vi alla har lärt oss att älska. Vill du bjuda på en riktigt välbalanserad dessert kan du använda ugnsbakad rabarber som topping på en len yoghurtmousse. Resultatet är en utsökt, svalkande dessert som gjord för ljumma sommarkvällar.

Yoghurtmousse med rabarber

Yoghurtmousse med ugnsbakad rabarber

Portioner: 4–6

Twist: Gör en dubbel sats av den ugnsbakade rabarbern och använd som marmelad eller på frukostgröten.

Mousse

  • 500 ml naturell yoghurt
  • 250 ml grädde
  • 4 msk socker (gärna kokossocker eller lätt muscovadosocker)
  • 3 msk aromatisk honung eller äppelsirap
  • ½ tsk vaniljsocker, 2 tsk vaniljextrakt eller frön från 1 stång
  • 3 gelatinblad

Ugnsbakad rabarber

  • 300 g rabarber (cirka 6–8 stjälkar)
  • 50 g socker
  • ½ tsk vaniljsocker

Gör så här:

Blötlägg gelatinet i kallt vatten. Blanda yoghurt, socker, sirap och vanilj ordentligt i en skål. Ta upp gelatinet ur vattnet och lägg det i en liten kastrull. Smält gelatinet på mycket svag värme och rör tills det har löst sig helt. Låt svalna något. Blanda det ljumma gelatinet i lite av yoghurten och tillsätt i yoghurtblandningen i den stora skålen. Blanda väl. Det här lilla extra steget förhindrar att gelatinet bildar klumpar.

Vispa grädden tills den är lätt och fluffig och vänd ned den försiktigt i yoghurtblandningen. Häll upp mousseblandningen i små, rena glas, täck dem med plastfolie eller ett lock och låt stå svalt i minst 4 timmar tills de har svalnat helt och stelnat.

Skölj rabarberstjälkarna och ta bort bladen. Skär stjälkarna i mindre bitar och blanda rabarbern med socker och vanilj i en ugnssäker form. Ugnsbaka i 200° C i cirka 10 min. Ta ur och låt svalna helt. Förvara i ett glaskärl eller ett lufttätt kärl i kylen tills du behöver den.

Serveringsförslag:

Servera yoghurtmoussen direkt från kylen toppad med ugnsbakad rabarber.

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