{"id":200607,"title":"Rebarborov\u00fd kompot bez cukru a rebarborov\u00e1 \u0161\u0165\u00e1va","modified":"2026-10-31T18:13:24+01:00","plain":"Rebarborov\u00e9 pyr\u00e9 s erythritolem, bez cukru, a \u0161\u0165\u00e1va z va\u0159en\u00ed k pit\u00ed po na\u0159ed\u011bn\u00ed perlivou vodou.\n\n\n\nL\u017e\u00edce dob\u0159e vychlazen\u00e9ho pyr\u00e9 na b\u00edl\u00e9m jogurtu dod\u00e1 v\u00fdraznou kyselost, ani\u017e by celek p\u016fsobil t\u011b\u017ece. P\u0159\u00edprava zabere p\u0159ibli\u017en\u011b 12 minut, z toho 10 minut va\u0159en\u00ed. Rebarbora se s pr\u00e1\u0161kov\u00fdm erythritolem m\u00edsto cukru rychle rozva\u0159\u00ed na jemn\u00e9 pyr\u00e9. Po kr\u00e1tk\u00e9m scezen\u00ed du\u017eina zhoustne, zat\u00edmco ji\u017e oslazen\u00e1 \u0161\u0165\u00e1va z va\u0159en\u00ed, zachycen\u00e1 do misky a n\u00e1sledn\u011b na\u0159ed\u011bn\u00e1 perlivou vodou, poslou\u017e\u00ed jako jednoduch\u00fd osv\u011b\u017euj\u00edc\u00ed n\u00e1poj. Tento recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nPrincip p\u0159\u00edpravy\n\n\n\n\u0158ap\u00edky rebarbory pova\u0159\u00edte s trochou vody a sladidlem a pot\u00e9 odd\u011bl\u00edte du\u017einu od tekutiny. V\u00fdsledkem je rebarbora uva\u0159en\u00e1 dom\u011bkka, vlhk\u00e9 a lehce vl\u00e1knit\u00e9 pyr\u00e9, kter\u00e9 po scezen\u00ed p\u0159es s\u00edto zhoustne, nikoli tuh\u00fd d\u017eem. Z rebarbory se pou\u017e\u00edvaj\u00ed \u0159ap\u00edky, tedy du\u017enat\u00e9 \u010d\u00e1sti zn\u00e1m\u00e9 svou kyselost\u00ed; listy jsou jedovat\u00e9 a do kuchyn\u011b nepat\u0159\u00ed.\n\n\n\nNa 500 g o\u010di\u0161t\u011bn\u00e9 rebarbory pou\u017eijte 3 l\u017e\u00edce vody a 3 l\u017e\u00edce pr\u00e1\u0161kov\u00e9ho erythritolu. V mal\u00e9m rendl\u00edku se rebarbora rychle za\u010dne va\u0159it a \u0159ap\u00edky n\u00e1sledn\u011b pust\u00ed vlastn\u00ed \u0161\u0165\u00e1vu. P\u0159ibli\u017en\u011b po 10 minut\u00e1ch va\u0159en\u00ed za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed se kousky rozpadnou na pyr\u00e9. Scezen\u00edm odd\u011bl\u00edte pyr\u00e9 od ji\u017e oslazen\u00e9 tekutiny: z\u00edsk\u00e1te p\u0159ibli\u017en\u011b 300 g pyr\u00e9 a 200 ml \u0161\u0165\u00e1vy, s drobn\u00fdmi odchylkami podle pou\u017eit\u00fdch \u0159ap\u00edk\u016f a d\u00e9lky cezen\u00ed.\n\n\n\nV podobn\u00e9m duchu: Lemon curd s vanilkou.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Dom\u00e1c\u00ed harissa s pe\u010den\u00fdmi paprikami.\n\n\n\nP\u016fvod a vyu\u017eit\u00ed\n\n\n\nRebarborov\u00e9 pyr\u00e9 pat\u0159\u00ed k jaru a za\u010d\u00e1tku l\u00e9ta, kdy se na prodejn\u00edch pultech objevuj\u00ed pevn\u00e9 \u0159ap\u00edky. Hod\u00ed se k b\u00edl\u00e9mu jogurtu, tvarohu nebo neslazen\u00e9mu kr\u00e9mu z mascarpone. Jeho kyselost vytv\u00e1\u0159\u00ed kontrast, kter\u00fd b\u00fdv\u00e1 u pyr\u00e9 slazen\u00fdch cukrem \u010dasto potla\u010den\u00fd. Tato verze zachov\u00e1v\u00e1 kr\u00e1tk\u00e9 va\u0159en\u00ed, nahrazuje cukr erythritolem a po\u010d\u00edt\u00e1 s kr\u00e1tk\u00fdm scezen\u00edm: z jedin\u00e9ho rendl\u00edku tak z\u00edsk\u00e1te dv\u011b v\u011bci, pyr\u00e9 k j\u00eddlu l\u017ei\u010dkou a aromatickou \u0161\u0165\u00e1vu do n\u00e1poj\u016f. Nar\u016f\u017eov\u011bl\u00e1, nazelenal\u00e1 nebo nahn\u011bdl\u00e1 barva z\u00e1vis\u00ed na odr\u016fd\u011b, nikoli na tom, zda se recept povedl.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHlavn\u00ed surovinou je rebarbora, 500 g po o\u010di\u0161t\u011bn\u00ed: jej\u00ed vl\u00e1knina dod\u00e1v\u00e1 pyr\u00e9 konzistenci, voda tvo\u0159\u00ed \u0161\u0165\u00e1vu z va\u0159en\u00ed a kyselost je z\u00e1kladem chuti. Vyberte pevn\u00e9 \u0159ap\u00edky, kter\u00e9 nejsou p\u0159\u00edli\u0161 m\u011bkk\u00e9, omyjte je a nakr\u00e1jejte na kousky. Do rendl\u00edku pat\u0159\u00ed pouze \u0159ap\u00edky. Pr\u00e1\u0161kov\u00fd erythritol dod\u00e1 sladkost bez p\u0159idan\u00e9ho cukru: t\u0159i l\u017e\u00edce zjemn\u00ed kyselost, ale zachovaj\u00ed sv\u011b\u017e\u00ed chu\u0165 rebarbory. V pr\u00e1\u0161kov\u00e9 podob\u011b se snadno rozpou\u0161t\u00ed a omezuje tvorbu krystalk\u016f p\u0159i chladnut\u00ed.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Rebarborov\u00fd d\u017eem s chia sem\u00ednky.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Pesto rosso s pe\u010den\u00fdmi paprikami.\n\n\n\nPr\u00e1\u0161kov\u00fd erythritol m\u016f\u017eete nahradit krystalick\u00fdm, nep\u0159id\u00e1vejte ho v\u0161ak nav\u00edc; zkontrolujte etiketu, proto\u017ee n\u011bkter\u00e9 sm\u011bsi sladidel maj\u00ed jinou sladivost nebo obsahuj\u00ed cukr. Mno\u017estv\u00ed vody je z\u00e1m\u011brn\u011b omezen\u00e9 na 3 l\u017e\u00edce: pom\u016f\u017ee na za\u010d\u00e1tku va\u0159en\u00ed a zabr\u00e1n\u00ed p\u0159ichycen\u00ed ke dnu, pot\u00e9 u\u017e rebarbora pust\u00ed vlastn\u00ed tekutinu. V\u011bt\u0161\u00ed mno\u017estv\u00ed vody by z\u0159edilo chu\u0165 a prodlou\u017eilo cezen\u00ed.\n\n\n\nKonzistence, pod\u00e1v\u00e1n\u00ed a skladov\u00e1n\u00ed\n\n\n\nKonzistence z\u00e1vis\u00ed p\u0159edev\u0161\u00edm na va\u0159en\u00ed: m\u00edchejte velmi \u010dasto, aby se sm\u011bs rovnom\u011brn\u011b proh\u0159\u00edvala a nep\u0159ichyt\u00e1vala ke dnu. Kousky zm\u011bknou, rozpadnou se a vytvo\u0159\u00ed vlhk\u00e9 pyr\u00e9. C\u00edlem je jemn\u00e9 pyr\u00e9 zahu\u0161t\u011bn\u00e9 scezen\u00edm p\u0159es s\u00edto, bez dlouh\u00e9ho odpa\u0159ov\u00e1n\u00ed. S\u00edto zachyt\u00ed du\u017einu a nech\u00e1 tekutinu odt\u00e9ct do misky, nesna\u017ete se j\u00edm v\u0161e protla\u010dit. Pyr\u00e9 pod\u00e1vejte studen\u00e9 nebo vla\u017en\u00e9 na b\u00edl\u00e9m jogurtu, tvarohu \u010di neslazen\u00e9m kr\u00e9mu z mascarpone. Jemn\u00e1 ml\u00e9\u010dn\u00e1 chu\u0165 zm\u00edrn\u00ed jeho kyselost; \u0161\u0165\u00e1vu na\u0159e\u010fte perlivou vodou nebo p\u0159idejte do mixovan\u00e9ho n\u00e1poje.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Malinov\u00e1 p\u011bna s rebarborou.\n\n\n\nPro zm\u011bnu: Baba ganoush z lilku ope\u010den\u00e9ho na p\u00e1nvi.\n\n\n\nPyr\u00e9 a \u0161\u0165\u00e1vu nechte vychladnout odd\u011blen\u011b a pot\u00e9 je ulo\u017ete do lednice v \u010dist\u00fdch, vzduchot\u011bsn\u011b uzav\u0159en\u00fdch n\u00e1dob\u00e1ch: jde o \u010derstvou p\u0159\u00edpravu, kter\u00e1 podl\u00e9h\u00e1 zk\u00e1ze. Velmi dob\u0159e se osv\u011bd\u010duje zmrazen\u00ed po mal\u00fdch porc\u00edch; zah\u0159\u00edvejte pozvolna za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed, aby si pyr\u00e9 zachovalo konzistenci. P\u0159i n\u00edzkosacharidov\u00e9m stravov\u00e1n\u00ed se \u010dist\u00fd erythritol obvykle nezapo\u010d\u00edt\u00e1v\u00e1 do \u010dist\u00fdch sacharid\u016f, rebarbora v\u0161ak p\u0159irozen\u011b obsahuje cukry. Cel\u00e1 d\u00e1vka z 500 g rebarbory m\u00e1 p\u0159ibli\u017en\u011b 115 kcal. \u0158ap\u00edky se\u017eenete v odd\u011blen\u00ed ovoce a zeleniny na ja\u0159e a za\u010d\u00e1tkem l\u00e9ta, pr\u00e1\u0161kov\u00fd erythritol v odd\u011blen\u00ed zdrav\u00e9 v\u00fd\u017eivy nebo ve specializovan\u00fdch prodejn\u00e1ch.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tRebarborov\u00fd rozvar bez cukru\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g rebarbory (o\u010di\u0161t\u011bn\u00e9)3 l\u017e\u00edce erythritolu (mou\u010dkov\u00e9ho nebo krystalov\u00e9ho)3 l\u017e\u00edce vody\t\n\t\n\t\tPyr\u00e9Rebarboru omyjte a nakr\u00e1jejte na kousky.Vlo\u017ete ji do rendl\u00edku spolu s vodou a erythritolem.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te 10 minut.Vznikne pom\u011brn\u011b \u0159\u00eddk\u00e9 pyr\u00e9.Rozvar a \u0161\u0165\u00e1vaPro trochu hust\u0161\u00ed konzistenci nechte rebarboru okapat v s\u00edtku. Z\u016fstane p\u0159ibli\u017en\u011b 300 gram\u016f rebarborov\u00e9ho rozvaru.Tekutinu zachy\u0165te. Bude j\u00ed p\u0159ibli\u017en\u011b 200 ml.\t\n\t\n\t\tP\u0159i pou\u017eit\u00ed mou\u010dkov\u00e9ho erythritolu je men\u0161\u00ed riziko, \u017ee p\u0159i chladnut\u00ed znovu zkrystalizuje (do mal\u00fdch zrn\u00ed\u010dek).\nVybaven\u00ed: mal\u00fd rendl\u00edk, s\u00edtko a m\u00edsa.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200607"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200607\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178886"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}