{"id":11503,"date":"2025-05-13T21:35:48","date_gmt":"2025-05-13T19:35:48","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=11503"},"modified":"2025-05-14T14:36:58","modified_gmt":"2025-05-14T12:36:58","slug":"krehky-rebarbovy-kolac-zo-skoricovych-slimacikov","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=11503","title":{"rendered":"Krehk\u00fd rebarbov\u00fd kol\u00e1\u010d zo \u0161koricov\u00fdch slim\u00e1\u010dikov"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

O rebarborovom rau\u0161i M\u00f4jho Dobr\u00e9ho Man\u017eela som u\u017e p\u00edsala. A p\u00edsala som aj o kosiacom rau\u0161i Dobrej Tety Pavly. A \u010do sa t\u00fdka toho kosenia, tak som sa m\u00fdlila. Veru vlani zasaden\u00e1 rebarbora na chate , ostala vcelku! <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n


Na naplnenie z\u00e1vinu je jej e\u0161te m\u00e1lo a tak ju nadstav\u00edm bu\u010f jablkami, alebo jahodami.
No ale o tom som nechcela.
H\u013eadala som nejak\u00e9 kol\u00e1\u010de s rebarborou \u010do s\u00fa nie tak\u00e9 otrepan\u00e9. Zase, s \u0148ou sa ned\u00e1 bohvieako \u010darova\u0165, ale aspo\u0148 vizu\u00e1lne, keby to bolo tak\u00e9 in\u00e9.
Pinterest ma sklamal a na Instagrame som e\u0161te nie tak\u00e1 pe\u010den\u00e1-varen\u00e1 a mus\u00edm sa viac s n\u00edm nau\u010di\u0165 pracova\u0165.
\u00daplne n\u00e1hodou , v ni\u010d ned\u00fafaj\u00fac, som sa pozrela aj na nemeck\u00fd blog Zungen Zirkus a tam som na\u0161la hocijak\u00e9 poklady.
Ja som teda absol\u00fatne netu\u0161ila, \u017ee raz budem s otvoren\u00fdmi \u00fastami a nad\u0161en\u00edm sledova\u0165 nejak\u00e9ho nemeck\u00e9ho blogera, preto\u017ee s mojimi sk\u00fasenos\u0165ami som od Nemcov o\u010dak\u00e1vala sam\u00e9 kapkejky a be\u017en\u00e9 kucheny, ktor\u00e9 ma nijako neoslovuj\u00fa. No a tento som si vyhliadla a aj som sa ob\u00e1vala a aj to dopadlo v\u00fdborne. Ten blog je fakt skvel\u00fd.
Musela som si nie\u010do prisp\u00f4sobi\u0165 a som rada, \u017ee m\u00e1m aspo\u0148 ak\u00fa tak\u00fa povedomos\u0165, preto\u017ee improviz\u00e1cia je pri pe\u010den\u00ed v\u00e4\u010d\u0161inou potrebn\u00e1.
Ja budem mo\u017eno opisova\u0165 pr\u00edpravu ob\u0161\u00edrnej\u0161ie, aby nebol kol\u00e1\u010d problematick\u00fd, ani pre za\u010d\u00ednaj\u00facich. <\/p>\n\n\n\n

No a pochopite\u013ene, nie je probl\u00e9m nahradi\u0165 rebarboru jablkami…napr\u00edklad. Ale ak by ste teda prist\u00fapili k jablk\u00e1m, u\u010d\u00edte ich poduste a a\u017e tak spracujte do plnky.<\/p>\n\n\n

\u00a0<\/p>\n

Suroviny:<\/h2>\n

Na formu ve\u013ekosti\u00a0 26 cm budeme potrebova\u0165<\/p>\n

Na rebarborov\u00fa n\u00e1pl\u0148:<\/p>\n

700 g rebarbory
250 g jah\u00f4d
150 g cukru
30 g potravin\u00e1rsky \u0161krob ( ja som pou\u017eila maizenu)
1 bal\u00ed\u010dek vanilkov\u00e9ho cukru<\/p>\n

Na krehk\u00e9 cesto:<\/p>\n

550 g hladkej m\u00faky
230 g masla
1 vajce
1 \u0161tipka soli
3 polievkov\u00e9 ly\u017eice cukru
10\u00a0 polievkov\u00fdch ly\u017e\u00edc studenej vody
okrem toho:
5 ly\u017e\u00edc hned\u00e9ho\u00a0 hned\u00e9ho cukru
1 polievkov\u00e1 ly\u017eica mletej \u0161korice<\/p>\n

Na dokon\u010denie :<\/p>\n

1 vaje\u010dn\u00fd \u017e\u013atok
1 polievkov\u00e1 ly\u017eica mlieka
2 ly\u017eice pomaran\u010dov\u00e9ho d\u017eemu (alebo nejak\u00e9ho \u017elt\u00e9ho)I<\/p>\n

\u00a0<\/p>\n

Postup<\/h2>\n

\u00a0<\/h2>\n

Ako prv\u00e9 , o\u010dist\u00edme rebarboru od zdrevnaten\u00fdch a po\u0161koden\u00fdch \u010dast\u00ed. Nakr\u00e1jame ju na ve\u013emi mal\u00e9 koc\u00f4\u010dky tak 1×1 cm. Ja som na to pou\u017eila kol\u00edskov\u00fd kr\u00e1ja\u010d na bylinky a ve\u013ek\u00e1 spokojnos\u0165.
Rebarboru zasypeme obidvoma cukrami, premie\u0161ame a nech\u00e1me l\u00fahova\u0165 dve hodiny.\u00a0
Po tomto \u010dase, zmixujeme jahody na pyr\u00e9 a rebarboru \u00faplne zlejeme zo \u0161\u0165avy.
Do odmerky vlejeme jahodov\u00e9 pyr\u00e9 a rebarborovou \u0161\u0165avou dolejeme tak, aby sme mali aspo\u0148 370 ml tekutiny. Ak nem\u00e1te, tak dolejte do tejto miery vodou. Ochutnala som a malo by to by\u0165 v\u00fdrazne sladk\u00e9. Ja som sa dr\u017eala p\u00f4vodn\u00e9ho receptu, kde autor d\u00e1val 120 g cukru a bolo mi to v\u00e1\u017ene m\u00e1lo sladk\u00e9. Zv\u00e1\u017ete pod\u013ea seba, ak\u00fa sladkos\u0165 preferujete.<\/p>\n

Oznam pre port\u00e1l Snadn\u00e9 varen\u00ed : kradnete na\u010falej moje fotky a recepty, bez m\u00f4jho s\u00fahlasu.\u00a0 Origin\u00e1l je na chalupnikovi.com\/recepty
Z odmerky v\u0161etko prelo\u017e\u00edme do kastr\u00f3lika a metli\u010dkou vmie\u0161ame maizenu, alebo gustin, alebo solamyl, skr\u00e1tka jedl\u00fd \u0161krob, ktor\u00fd m\u00e1te doma. Var\u00edme za st\u00e1leho mie\u0161ania, k\u00fdm n\u00e1m to nezhustne na ka\u0161u.
Ka\u0161u vmie\u0161ame do nakr\u00e1jan\u00fdch k\u00faskov rebarbory,<\/p>\n

\u00a0<\/h2>\n

\"\"<\/a><\/strong> prikryjeme a nech\u00e1me vychladn\u00fa\u0165.<\/p>\n


<\/strong>K\u00fdm sa n\u00e1m l\u00fahuje v cukre rebarbora, priprav\u00edme si krehk\u00e9 cesto.
Nav\u00e1\u017eime si m\u00faku, najsk\u00f4r 500 g a t\u00fdch 50 si nech\u00e1me bokom na podsyp\u00e1vanie a tak.
Do 500 g vklepneme vaj\u00ed\u010dko, prid\u00e1me cukor, \u0161tvr\u0165 ly\u017ei\u010dky so\u013e a na kocky nakr\u00e1jan\u00e9 studen\u00e9 maslo.
Priprav\u00edme si poh\u00e1r ve\u013emi studenej vody s polievkovou ly\u017eicou.<\/p>\n

\u00a0<\/p>\n

Ja pou\u017e\u00edvam na tento \u00fa\u010del, tieto pom\u00f4cky a v\u00fdrazne mi pritom pom\u00e1haj\u00fa.<\/p>\n

\u00a0<\/p>\n

\"\"<\/a><\/h2>\n

Sk\u00fasen\u00e9 gazdin\u00e9 sa mi smej\u00fa, ale ja pr\u00e1cu z krehk\u00fdm cestom nezn\u00e1\u0161am a tak si pom\u00e1ham ako viem
Spo\u010diatku to spracov\u00e1vanie surov\u00edn vyzer\u00e1 z\u00fafalo a je to v mojom podan\u00ed stra\u0161n\u00fd bordel.\u00a0
Takmer pri v\u0161etk\u00fdch receptoch na r\u00f4zne krehk\u00e9 cest\u00e1, p\u00ed\u0161e, \u017ee vodu len tak dve tri ly\u017eice a najlep\u0161ie \u013eadov\u00fa.
To nech si nechaj\u00fa.
St\u00e1le sa mi to mrvilo, nedalo sa mi to dobre vyva\u013eka\u0165, v panel\u00e1ku na 10 poschod\u00ed som \u013eadov\u00fa vodu z vodovodu nevym\u00e1mila. Tak\u017ee som sa na to vyka\u0161\u013eala.
Nemus\u00edm ma\u0165 krehk\u00e9 cesto dokonal\u00e9 a akur\u00e1tne. Ja pe\u010diem len pre n\u00e1s a nie pre vyberan\u00e9 cukr\u00e1rne. Mo\u017eno sa raz k tomu prepracujem, ale never\u00edm tomu a u\u017e vonkoncom nem\u00e1m amb\u00edciu, by\u0165 dokonal\u00e1 cukr\u00e1rka.
Skr\u00e1tka si naberiem studen\u00fa vodu a prid\u00e1vam ju po ly\u017eiciach dovtedy, k\u00fdm sa mi ned\u00e1 spracova\u0165 norm\u00e1lna gu\u013ea cesta. Z\u00e1sada je pracova\u0165 r\u00fdchle, aby sa maslo \u00faplne nerozplynulo do cesta. Ak ostan\u00fa v ceste mal\u00e9 k\u00fasky masla, je to\u00a0 absol\u00fatnom poriadku.
Do tohto m\u00fa\u010dneho bordelu som pridala pribli\u017ene 10 polievkov\u00fdch ly\u017e\u00edc. Viac nie, ale zase ani menej.
Potom sa mi zdalo pr\u00edli\u0161 klzk\u00e9 tak pri\u0161iel \u010das na mojich odlo\u017een\u00fdch 50 gramov m\u00faky, ktor\u00e9 som zapracovala a mala som tak\u00e9to cesto.
\"\"<\/a>
Rozdelila som ho na dve \u010dasti.\u00a0
Prv\u00fa gu\u013eu som vlo\u017eila medzi dva h\u00e1rky papiera na pe\u010denie a druh\u00fa dala do s\u00e1\u010dku a dala do chladni\u010dky.
D\u00e1 sa va\u013eka\u0165 aj pod potravin\u00e1rskou f\u00f3liou, moja mami\u010dka, \u010do bola frajerka cukr\u00e1rka (bo\u017etek do neb\u00ed\u010dka), va\u013ekala bez zn\u00e1mky \u0165a\u017ekost\u00ed priamo.\u00a0
Mne sa najlep\u0161ie osved\u010dili tie h\u00e1rky papiera na pe\u010denie, preto\u017ee to m\u00e1m aj mierku. Rozumieme papier na pe\u010denie, ktor\u00fd je u\u017e nastrihan\u00fd na h\u00e1rky priamo v rolke.
Cesto rozva\u013ek\u00e1me takmer na cel\u00fa plochu. Va\u013ek\u00e1me najprv po diagon\u00e1le a cesto sa n\u00e1m bude pekne tvarova\u0165 do rohov.<\/p>\n

\"\"<\/a>
V miske zmie\u0161ame mlet\u00fa \u0161koricu a jemn\u00fd hned\u00fd cukor. Hned\u00fd je d\u00f4le\u017eit\u00fd aj preto, aby bolo poriadne vidie\u0165 slim\u00e1\u010dikov\u00fd skr\u00facanec.
Poriadne si namo\u010d\u00edme dlane a zvlh\u010d\u00edme povrch vyva\u013ekan\u00e9ho cesta, aj dvakr\u00e1t si tie dlane navlh\u010dite.
Polovi\u010dku \u0161koricov\u00e9ho posypu nanesieme na povrch cesta
\"\"<\/a>
a z dlh\u0161ej strany, pevne zarolujeme rol\u00e1di\u010dku.\u00a0 K\u013eudne ju aj poprit\u00edskajte.
A takto pokra\u010dujeme aj pri spracovan\u00ed tej druhej \u010dasti cesta.
Tak\u017ee m\u00e1me dve naplnen\u00e9 rol\u00e1di\u010dky a d\u00e1me ich do chladni\u010dky zachladi\u0165. Je to preto, aby sa V\u00e1m dali kr\u00e1ja\u0165 pl\u00e1tky. Ja m\u00e1m fakt dobr\u00fd a ostr\u00fd n\u00f4\u017e a dali sa mi kr\u00e1ja\u0165 hne\u010f bez chladnutia. Tak\u017ee si to vysk\u00fa\u0161ajte a uvid\u00edte.
Formu na kol\u00e1\u010d vyma\u017eeme maslom a vysypeme hrubou m\u00fakou, alebo str\u00fahankou.
Rol\u00e1dy nakr\u00e1jame na tenk\u00e9,\u00a0 max. centimetrov\u00e9 pl\u00e1tky.
Dno rol\u00e1dy pekne dookola vylo\u017e\u00edme slim\u00e1\u010dikmi a cesto dobre zatla\u010d\u00edme otvoren\u00fdmi dla\u0148ami aby sa sp\u013ea\u0161tili, vyrovnali a akokeby sa zjednotili do jedn\u00e9ho pl\u00e1tu.<\/p>\n

\"\"<\/a>
Ak m\u00e1te rozdroben\u00e9 pi\u0161k\u00f3ty, alebo str\u00fahanku, tak posypte povrch. Ja som mala, ale som na\u010disto zabudla, tak\u017ee som to mala bez posypu.
Na slim\u00e1\u010dikov navrstv\u00edme plnku a uhlad\u00edme.
Na papier si obkresl\u00edm formu\u00a0 a na ten vzor pokladieme \u010fal\u0161iu vrstvu slim\u00e1\u010dikov.
\"\"<\/a>
A teraz n\u00e1m vznikne tak\u00fd men\u0161\u00ed probl\u00e9m.
Jeden je ten, \u017ee napr\u00edklad ja, som mala m\u00e1lo t\u00fdch slim\u00e1\u010dikov na pokrytie cel\u00e9ho povrchu.
\"\"<\/a><\/p>\n

Nesk\u00f4r sa uk\u00e1zalo, \u017ee to probl\u00e9mom nie je.
Toti\u017e tie slim\u00e1\u010diky ste na spodnej \u010dasti kol\u00e1\u010da , mohli smelo roz\u0165apka\u0165 a zjednoti\u0165 dla\u0148ou ruky, priamo v tej forme.
V hornej \u010dasti sa to urobi\u0165 ned\u00e1, ke\u010f\u017ee u\u017e tam m\u00e1me plnku, ktor\u00fa by sme t\u00fdm tlakom vytla\u010dili, mus\u00edme to urobi\u0165 na tom papieri val\u010dekom
Ja som tie slim\u00e1\u010diky rozva\u013ekala a zjednotila, tak, \u017ee to, \u017ee som ich mala m\u00e1lo, bola sk\u00f4r v\u00fdhoda, ako nev\u00fdhoda. Va\u013ekala som znovu cez papier na pe\u010denie.
\"\"<\/a>
Ale probl\u00e9m nastal, ako to prenies\u0165 na kol\u00e1\u010d.
Na v\u00e1\u013eok sa to nedalo navin\u00fa\u0165, lebo sa to rozpadalo.
\"\"<\/a><\/p>\n

Tak\u017ee som si podobrala cesto z\u013eava a sprava tak\u00fdmi mal\u00fdmi do\u0161ti\u010dkami\u00a0 na kr\u00e1janie,
\"\"<\/a><\/p>\n

a r\u00fdchlym pohybom som to prehodila na povrch kol\u00e1\u010da.
\u010co sa pokazilo, to som napravila a bola som spokojn\u00e1.<\/p>\n

\"\"<\/a>
V poh\u00e1riku roz\u0161\u013eah\u00e1me \u017e\u013atok a mlieko a nejak\u00fd \u017elt\u00fd d\u017eem, bez k\u00faskov ovocia.\u00a0
\u0160tetcom potrieme povrch.<\/p>\n

\"\"<\/a>
Ostalo mi tej pom\u00e1dy stra\u0161ne ve\u013ea a s \u0165a\u017ek\u00fdm srdcom som to vyhodila, lebo som v\u00e1\u017ene netu\u0161ila \u010do s t\u00fdm.
R\u00faru m\u00e1me vyhriatu na 180 stup\u0148ov, vlo\u017e\u00edme do nej kol\u00e1\u010d a pe\u010dieme pribli\u017ene 45 min\u00fat.\u00a0<\/p>\n

\"\"<\/a>
Nech\u00e1me vyhladn\u00fa\u0165 minim\u00e1lne dve hodiny.\u00a0<\/p>\n

Na reze v tej spodnej \u010dasti pekne vynikne t\u00e1 \u0161korica s cukrom.
\"\"<\/a>
\u00daplne geni\u00e1lne to chut\u00ed s vanilkovou zmrzlinou. Ako v\u0161etky krehk\u00e9 kol\u00e1\u010de. K nim sa zmrzlina priam p\u00fdta.
Dobr\u00fd Man\u017eel kol\u00e1\u010d jedol na ra\u0148ajky, na ve\u010deru, uprostred d\u0148a a najviac mu chutil ten, \u010do sme viezli zavret\u00fd v d\u00f3zi\u010dke na chatu do \u010ciech a jedol ho na tret\u00ed de\u0148. Vraj bol vl\u00e1\u010dny, rozle\u017ean\u00fd, pln\u00fd chuti a ne\u017eiadala sa mu k nemu, \u017eiadna zmrzlina.<\/p>\n

\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

O rebarborovom rau\u0161i M\u00f4jho Dobr\u00e9ho Man\u017eela som u\u017e p\u00edsala. A p\u00edsala som aj o kosiacom rau\u0161i Dobrej Tety Pavly. A \u010do sa t\u00fdka toho kosenia, tak som sa m\u00fdlila. Veru vlani zasaden\u00e1 rebarbora na chate , ostala vcelku! Na naplnenie z\u00e1vinu je jej e\u0161te m\u00e1lo a tak ju nadstav\u00edm bu\u010f jablkami, alebo jahodami. No ale […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-11503","post","type-post","status-publish","format-standard","hentry","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-2Zx","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11503","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11503"}],"version-history":[{"count":7,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11503\/revisions"}],"predecessor-version":[{"id":11530,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11503\/revisions\/11530"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}