{"id":194709,"title":"Gem cu chia, rubarb\u0103 \u0219i zmeur\u0103","modified":"2026-10-30T21:00:55+01:00","plain":"Un gem rapid de rubarb\u0103 \u0219i zmeur\u0103, \u00eengro\u0219at cu semin\u021be de chia \u0219i cu pu\u021bin zah\u0103r.\n\n\n\nUn gem de rubarb\u0103 pl\u0103cut acri\u0219or, de un roz intens, cu arom\u0103 de zmeur\u0103 \u0219i semin\u021be mici de chia care se simt sub lingur\u0103. Spre deosebire de un gem clasic, fiert cu mult zah\u0103r p\u00e2n\u0103 c\u00e2nd \u00eembrac\u0103 lingura, acesta se leag\u0103 datorit\u0103 semin\u021belor de chia \u0219i r\u0103m\u00e2ne pu\u021bin dulce. Ai nevoie de 20 de minute pentru un borcan, care se p\u0103streaz\u0103 la frigider. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de sosuri \u0219i creme de \u00eenmuiat keto.\n\n\n\nCe este gemul de rubarb\u0103 cu semin\u021be de chia ?\n\n\n\nUn gem clasic se leag\u0103 datorit\u0103 zah\u0103rului, acidit\u0103\u021bii \u0219i pectinei, dup\u0103 o fierbere care concentreaz\u0103 fructele. Aici, semin\u021bele de chia sunt cele care \u00eengroa\u0219\u0103 compozi\u021bia : mucilagiul lor se umfl\u0103 \u00een zeama l\u0103sat\u0103 la fierbere \u0219i \u00eei d\u0103 o textur\u0103 moale, u\u0219or de \u00eentins, fin granulat\u0103.\n\n\n\nBaza se rezum\u0103 la c\u00e2teva ingrediente : 500 g de rubarb\u0103, pu\u021bin\u0103 ap\u0103, 3 linguri de zah\u0103r pudr\u0103, 100 g de zmeur\u0103 sau c\u0103p\u0219uni \u0219i 4 linguri de semin\u021be de chia. Fiind s\u0103rac \u00een zah\u0103r, gemul se p\u0103streaz\u0103 la frigider, nu \u00een c\u0103mar\u0103.\n\n\n\nPe aceea\u0219i tem\u0103 : Piure de rubarb\u0103 f\u0103r\u0103 zah\u0103r.\n\n\n\nOriginea acestei variante\n\n\n\nRubarba apare prim\u0103vara, \u00een leg\u0103turi la pia\u021b\u0103 sau \u00een fundul gr\u0103dinii. Aciditatea ei pronun\u021bat\u0103 cere pu\u021bin\u0103 dulcea\u021b\u0103 ca s\u0103 poat\u0103 fi \u00eentins\u0103 pe p\u00e2ine, iar fructele ro\u0219ii i-o aduc odat\u0103 cu culoarea.\n\n\n\nAceast\u0103 variant\u0103 p\u0103streaz\u0103 gustul unui gem de rubarb\u0103 cu zmeur\u0103 sau de rubarb\u0103 cu c\u0103p\u0219uni, dar \u00eenlocuie\u0219te fierberea \u00eendelungat\u0103 cu zah\u0103r printr-o fierbere scurt\u0103 \u0219i semin\u021be de chia. Rezultatul seam\u0103n\u0103 cu o past\u0103 de fructe \u00eengro\u0219at\u0103, de consumat \u00een zilele urm\u0103toare.\n\n\n\nIngredientele principale\n\n\n\nCele 500 g de rubarb\u0103 se c\u00e2nt\u0103resc dup\u0103 cur\u0103\u021bare : se p\u0103streaz\u0103 tulpinile, niciodat\u0103 frunzele. T\u0103iat\u0103 \u00een buc\u0103\u021bi, rubarba se desface repede cu cele 3 linguri de ap\u0103 \u0219i devine un piure destul de lichid, \u00een care mai r\u0103m\u00e2n buc\u0103\u021bi mai ferme.\n\n\n\nPentru varietate : Chec keto cu rubarb\u0103.\n\n\n\nCele 100 g de zmeur\u0103 dau o not\u0103 vioaie \u0219i o culoare intens\u0103 ; le po\u021bi \u00eenlocui cu c\u0103p\u0219uni, pentru un gust mai bl\u00e2nd. Cele 4 linguri de semin\u021be de chia asigur\u0103 \u00eenchegarea.\n\n\n\nPentru \u00eendulcire se folosesc doar 3 linguri de zah\u0103r pudr\u0103. Pentru o variant\u0103 f\u0103r\u0103 zah\u0103r ad\u0103ugat, \u00eel po\u021bi \u00eenlocui cu aceea\u0219i cantitate de eritritol ; \u00eentregul borcan va avea atunci 16 g de carbohidra\u021bi ne\u021bi, fructele p\u0103str\u00e2ndu-\u0219i zaharurile naturale.\n\n\n\nRepere de preparare \u0219i servire\n\n\n\nFierbe rubarba 5 minute cu apa \u0219i zah\u0103rul, amestec\u00e2nd continuu. Adaug\u0103 semin\u021bele de chia \u0219i mai fierbe 5 minute, apoi adaug\u0103 zmeura, paseaz\u0103 totul cu mixerul vertical \u0219i las\u0103 s\u0103 fiarb\u0103 la foc mic aproximativ 5 minute. Nu este nevoie s\u0103 prelunge\u0219ti fierberea : gemul se \u00eent\u0103re\u0219te pe m\u0103sur\u0103 ce se r\u0103ce\u0219te, iar semin\u021bele de chia continu\u0103 s\u0103 se umfle \u0219i dup\u0103 ce iei vasul de pe foc.\n\n\n\nDescoper\u0103 \u0219i : Lemon curd cu vanilie.\n\n\n\nToarn\u0103 gemul \u00eentr-un borcan de sticl\u0103 sterilizat sau m\u0103car sp\u0103lat \u00een ma\u0219ina de sp\u0103lat vase, \u00eenchide-l \u0219i p\u0103streaz\u0103-l la frigider ; ideal este s\u0103 \u00eel consumi \u00een 3 p\u00e2n\u0103 la 4 zile, folosind o lingur\u0103 curat\u0103. Se serve\u0219te pe felii de p\u00e2ine, cu br\u00e2nz\u0103 proasp\u0103t\u0103 de vaci, br\u00e2nz\u0103 proasp\u0103t\u0103 scurs\u0103 \u00een sit\u0103 sau iaurt simplu, iar o cantitate mic\u0103 se potrive\u0219te bine cu o br\u00e2nz\u0103 proasp\u0103t\u0103 de capr\u0103.\n\n\n\nPentru a g\u0103ti keto zi de zi, g\u0103se\u0219ti aici toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tGem de rubarb\u0103 cu semin\u021be de chia\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g rubarb\u0103 (c\u00e2nt\u0103rit\u0103 dup\u0103 cur\u0103\u021bare)3 linguri ap\u01033 linguri zah\u0103r pudr\u0103 (sau eritritol pudr\u0103 pentru o variant\u0103 f\u0103r\u0103 zah\u0103r)Eritritol (granulat, \u00een loc de zah\u0103r pudr\u0103)100 g zmeur\u0103100 g c\u0103p\u0219uni (\u00een loc de zmeur\u0103)4 linguri semin\u021be de chia\t\n\t\n\t\tSpal\u0103 rubarba \u0219i taie-o \u00een buc\u0103\u021bi. Pune-o \u00een crati\u021b\u0103 \u00eempreun\u0103 cu apa \u0219i zah\u0103rul (sau eritritolul). Fierbe 5 minute, amestec\u00e2nd continuu. Vei ob\u021bine astfel un piure de fructe destul de lichid, cu c\u00e2teva buc\u0103\u021bi mai ferme pe alocuri.Adaug\u0103 semin\u021bele de chia. Las\u0103 totul s\u0103 fiarb\u0103 \u00eempreun\u0103 5 minute.Adaug\u0103 zmeura. Paseaz\u0103 totul cu blenderul. Mai las\u0103 s\u0103 fiarb\u0103 la foc mic aproximativ 5 minute.P\u0103streaz\u0103 de preferin\u021b\u0103 \u00eentr-un borcan de sticl\u0103 sterilizat.\t\n\t\n\t\tValorile nutri\u021bionale sunt calculate pentru un borcan \u00eentreg.\nUstensile: crati\u021b\u0103 mic\u0103, blender vertical, sit\u0103 + bol, borcan de gem refolosit (sterilizat sau \u201ecurat dup\u0103 sp\u0103larea \u00een ma\u0219ina de sp\u0103lat vase\u201d).\n\t\n\t\n\t\tCondimentFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=194709"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194709\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/193980"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}