Zum Kühlschrank schleichen und die letzte Portion Rhabarberkompott verschlingen. Das gleiche Gefühl des Verbotenen (vielleicht will ja noch wer anders was?) wie früher zu Hause, nur diesmal will niemand anderes was, ist ja auch niemand anders da – alles für mich allein. Außerdem hab ich das Kompott selbst gemacht.
Was sind eigentlich die Gesundheitsrisiken bei zu viel Rhabarberkompott?
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2 responses so far ↓
1 ealasaid // May 28, 2007 at 22:50
If you’re hoping to be lauded for your cooking skills, here you go: “Det var duktigt. Bjud gärna mig nån gång.”
Apart from that I believe the risks are close to none, if you don’t count the Oxalsäure. It was even used as medicin before they started eating it with sugar. Be careful with the sugar, though.
2 shlomme // May 29, 2007 at 00:03
Well, I felt quite guilty when I poured masses of sugar over it.
Anyway, still better than my mom. In a very successful to attempt to get rid of the acid, she once put just a bit too much of Natron (or whatever she used) into it, with the effect that the whole thing tasted like nothing.
And no, making the thing wasn’t challenging even for my cooking skills.
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