Raparperipore<\/strong> Kiehauta vesi ja sekoita siihen raparperipalat, sitruunasiivut, sokeri ja sitruunahappo. Sekoita kunnes sokeri sulaa. Kun seos on j\u00e4\u00e4htynyt, voit halutessasi lis\u00e4t\u00e4 viel\u00e4 litran tuoreita mansikoita tai vadelmia makua antamaan. Min\u00e4 en t\u00e4ll\u00e4 kertaa laittanut. Anna maustua seuraavaan p\u00e4iv\u00e4\u00e4n. Siivil\u00f6i ja pullota. Minulla maustui t\u00e4m\u00e4 er\u00e4 kaksi p\u00e4iv\u00e4\u00e4 kun en ehtinytk\u00e4\u00e4n sit\u00e4 pullottaa heti seuraavana p\u00e4iv\u00e4n\u00e4. Juoma s\u00e4ilyy kylm\u00e4ss\u00e4 useamman viikon. Raparperipore nautitaan laimennettuna. Laimentamiseen sopii kylm\u00e4 vesi, sitruunainen tai maustamaton kivenn\u00e4isvesi tai vaikka kuohuviini. Kokeile ensin mik\u00e4 laimenne on eniten omaan makuusi. <\/p>\n\n\n\n L\u00e4mmint\u00e4 ja poreilevaa Juhannusta kaikille blogini lukijoille!<\/strong><\/p>\n\n\n This weeks post I am publishing already on Wednesday. Just so that you still have time to make this lovely bubbly drink for Midsummer festivities. We have two huge rhubarbs growing on our yard. There originally was three, but I gave one away, because otherwise we would have drowned in rhubarb. We still have quite a lot just for two people, so I had to figure out what to do with it.<\/p>\n\n\n\n One of my summer favourites is Maisemakahvilan raparperipiirakka (=Scenery Cafe’s rhubarb pie). You can find translated recipe at the end of the blog. Recipe was created local entrepreneur and cafe owner Katariina Pylsy about 30 years ago. Even though recipe seems complicated, it’s actually quite easy to make and it’s delicious. Quark makes if very fresh in flavour. But even more than rhubarb pie, I love fizzy rhubarb. I love homemade soft drinks and juices, so I always make lots of them every Summer. You can also use frozen rhubarb for both, this drink and the pie. Recipe is easy, almost like mead, but no yeast is needed. This bubbly drink goes nicely as a toast in parties or just something for hot Summer day. <\/p>\n\n\n\n Fizzy Rhubarb<\/strong> Bring water to boil and add cut rhubarb bits, lemon slices, sugar and citric acid. Mix untill sugar has dissolved. When mixture has cooled down, you can add one liter of fresh strawberries of raspberries to add flavour, but not mandatory. I didn’t add any this time. Allow to sit overnight. Filter the bits out when bottling. This time mine was sitting for two days, because I didn’t have time to bottle it the next day. Store in fridge, maximum of several weeks. Mix fizzy rhubarb with either still water, lemon flavoured or plain mineral water or perhaps sparkling wine if you please. Try first what combo is best to your liking before mixing it all. <\/p>\n\n\n\n I wish bubbly and warm Midsummer festivities to all my readers!<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n Fresh Rhubarb pie by Katariina Pylsy<\/strong> Base Filling Mix all dry ingredients of the crumb dough and add melted butter last. Mix well. Take 1\/3 of the dough and put it to side (will be used later). Mix sourmilk and egg, then add them to the 2\/3 of the crumb dough. Cover deep baking tray (size about 25×40 cm) with baking paper and spread the dough base into it. Poikkeuksellisesti t\u00e4m\u00e4n viikon postaus tulee jo n\u00e4in keskiviikkona. On siis viel\u00e4 hyvin aikaa tehd\u00e4 juhannukseksi ihanaa juhlajuomaa. Meill\u00e4 kasvaa pihassa kaksi valtavaa raparperia. Niit\u00e4 oli alunperin kolme, mutta yhden juurakon luovutin jo eteenp\u00e4in sill\u00e4 raparperia oli aivan liikaa kahden ihmisen tarpeisiin. Viel\u00e4kin siit\u00e4 on ylituotantoa joten piti keksi\u00e4 mihin sit\u00e4 saisi mukavasti hukattua v\u00e4h\u00e4n reilummin…. <\/p>\n
2 litraa vett\u00e4
2 litraa raparperia paloiteltuna
500 grammaa sokeria
1 sitruuna viipaloituna (tai nippu tuoretta minttua)
3 tl sitruunahappoa
(vadelmia tai mansikoita)<\/p>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/11\/inenglish.gif?resize=214%2C100\")
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2 liters of water
2 liters of rhubarb, cut
500 grams of fine sugar
1 lemon sliced (or bundle of fresh mint)
3 tea spoons of citric acid
(raspberries or strawberries)<\/p>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2022\/06\/raparperipore2.jpg?resize=768%2C1024\")
This year spring was about month later here than last year. This is one of our rhubarb about mid April last year. This year it was about the same mid May. <\/em><\/strong>
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<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2022\/06\/raparperipore4.jpg?resize=768%2C1024\")
Charmingly pale pink Summer drink.<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2022\/06\/raparperipore3.jpg?resize=730%2C973\")
One of our rhubarbs can be seen behind the kitchen window.<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n
Crumb dough
8 dl of wheat flour or gluten free flour
3 dl of sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
2 teaspoons of vanilla sugar
250 grams of melted butter<\/p>\n\n\n\n
2\/3 of the crumb dough
2 dl of sourmilk\/buttermilk
1 egg<\/p>\n\n\n\n
1 liter of cup rhubarb
500 grams of quark
2 dl of sugar
2 eggs
3 teaspoons of vanilla sugar<\/p>\n\n\n\n
Cut the rhubarb into small pieces and spread ontop base. Mix rest of the filling ingredients and pour evenly ontop of the rhubarb and base. Take 1\/3 of the crumb dough (which was put to side earlier) and sprinkle onto of everything. Bake in the middle of the oven for about 45 minutes, 175 degrees of Celcius. I like mine slightly darker ontop, when the crumbs turn a bit more caramellised, but you can leave it soft aswell. Enjoy as is with coffee or with a dollop of ice cream on the side. You can also freeze the pie if you don’t want to eat everything in one go.
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