{"id":10909,"date":"2017-10-09T00:00:00","date_gmt":"2017-10-08T22:00:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/cobbler-de-ruibarbo\/"},"modified":"2017-10-09T00:00:00","modified_gmt":"2017-10-08T22:00:00","slug":"cobbler-de-ruibarbo","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/cobbler-de-ruibarbo\/","title":{"rendered":"Cobbler de ruibarbo"},"content":{"rendered":"<p><strong>Ingredientes para la masa cobbler:<\/strong><\/p>\n<ul>\n<li>200 gr de harina<\/li>\n<li>1 pizca de sal fina<\/li>\n<li>20 gr de polvo para hornear<\/li>\n<li>60 gr de manteca fr\u00eda<\/li>\n<li>30 gr de jengibre confitado<\/li>\n<li>350 gr de crema doble<\/li>\n<\/ul>\n<p><strong>Ingredientes para la compota de ruibarbo:<\/strong><\/p>\n<ul>\n<li>800 gr de ruibarbo<\/li>\n<li>30 gr de almid\u00f3n de ma\u00edz<\/li>\n<li>180 gr de az\u00facar<\/li>\n<li>120 gr de miel<\/li>\n<li>Jugo de remolachas (opcional)<\/li>\n<li>Salsa de frutillas para acompa\u00f1ar<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n<\/b><strong>\u00a0de la masa cobbler:<\/strong><\/p>\n<p>Tamizar la harina con la sal y el polvo para hornear. Agregar la manteca fria y cortarla en cubos del tama\u00f1o de una arveja, o procesar groseramente. Cortar finamente el jengibre confitado y agregarlo. Unir r\u00e1pidamente con la crema doble fr\u00eda. Colocar la masa sobre una superficie enharinada y darle dos o tres vueltas con la mano, sin palote ni harina extra. Reservar en la heladera hasta el momento de utilizar.<\/p>\n<p><strong>Preparaci\u00f3n de ruibarbo:<\/strong><\/p>\n<p>Lavar y secar el ruibarbo. Descartar las hojas y los extremos superior e inferior de los tallos. Dividir los tallos en bastones de 3 o 4 cm. Mezclar el almid\u00f3n con el az\u00facar y espolvorear los tallos. Colocarlos en un recipiente de vidrio. Banarlos con la miel. Dejar reposar 30 minutos a temperatura ambiente para que suelten jugo. Pasar todo a una sart\u00e9n amplia y cocinar a fuego vivo hasta que los tallos est\u00e9n tiernos. Si se desea, colorear con unas gotas de jugo de remolacha. Distribuir la compota en fuentes t\u00e9rmicas individuales. Colocar encima la masa, haciendo copos de 3 cm de di\u00e1metro. Hornear a 200\u00b0C de 20 a 25 minutos. Servir tibio, con salsa de frutillas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para la masa cobbler: 200 gr de harina 1 pizca de sal fina 20 gr de polvo para hornear 60 gr de manteca fr\u00eda 30 gr de jengibre confitado 350 gr de crema doble Ingredientes para la compota de ruibarbo: 800 gr de ruibarbo 30 gr de almid\u00f3n de ma\u00edz 180 gr de az\u00facar&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/cobbler-de-ruibarbo\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":10910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[3910,2985],"class_list":["post-10909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-polvo-para-hornear","tag-recetas-dulces"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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