{"id":639,"date":"2025-07-16T08:40:41","date_gmt":"2025-07-16T08:40:41","guid":{"rendered":"https:\/\/roarbuzzeat.com\/?p=639"},"modified":"2026-07-01T20:36:50","modified_gmt":"2026-07-01T20:36:50","slug":"strawberry-and-rhubarb-buns","status":"publish","type":"post","link":"https:\/\/roarbuzzeat.com\/pl\/strawberry-and-rhubarb-buns\/","title":{"rendered":"Dro\u017cd\u017c\u00f3wki truskawkowo-rabarbarowe"},"content":{"rendered":"

Dro\u017cd\u017c\u00f3wki truskawkowo-rabarbarowe \u2013 kr\u00f3tka historia wielkiej truskawki<\/h1>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Niepozorna, czerwona i pyszna<\/strong><\/h2>\n\n\n\n

Czerwiec to ten moment w roku, kiedy \u015bwiat pachnie truskawk\u0105. I to dos\u0142ownie \u2013 wystarczy wyj\u015b\u0107 na targ. Ale zanim truskawki na dobre zadomowi\u0142y si\u0119 na naszych talerzach, musia\u0142y przeby\u0107 ca\u0142kiem ciekaw\u0105 drog\u0119. Z Ameryki do Europy, z dzikiej natury do naszych serc. I \u2013 jak to cz\u0119sto bywa \u2013 wszystko zacz\u0119\u0142o si\u0119 od... przypadku.<\/p>\n\n\n\n

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Z dw\u00f3ch kontynent\u00f3w do jednego koszyka: narodziny ogrodowej pyszno\u015bci<\/strong><\/h2>\n\n\n\n

Nasza wsp\u00f3\u0142czesna truskawka ogrodowa Fragaria \u00d7 ananassa<\/strong><\/em>,to wcale nie staro\u017cytna klasyka, a stosunkowo m\u0142ode dziecko botaniki, zaledwie XVIII-wieczne.<\/p>\n\n\n\n

Powsta\u0142a z romansu dw\u00f3ch dzikich gatunk\u00f3w: drobnej, aromatycznej poziomki wirginijskiej Fragaria virginiana<\/strong><\/em> z Ameryki P\u00f3\u0142nocnej oraz du\u017cej, soczystej poziomki chilijskiej Fragaria chiloensis<\/strong><\/em> kt\u00f3ra przyby\u0142a do Europy z Ameryki Po\u0142udniowej dzi\u0119ki francuskiemu ogrodnikowi, kt\u00f3ry by\u0142 troch\u0119 botanikiem, troch\u0119 szpiegiem, a troch\u0119 romantykiem.<\/p>\n\n\n\n

Spotka\u0142y si\u0119 we Francji, po\u0142\u0105czy\u0142y swoje si\u0142y i bum \u2013 mamy dzisiejsz\u0105 truskawk\u0119. Pachn\u0105c\u0105, czerwon\u0105, soczyst\u0105, czy kto\u015b mo\u017ce jej si\u0119 oprze\u0107?<\/p>\n\n\n\n

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Co szele\u015bci w zaro\u015blach? - etymologia truskawki<\/h2>\n\n\n\n

A sk\u0105d w og\u00f3le wzi\u0119\u0142a si\u0119 nazwa truskawka? S\u0142owo pochodzi od pras\u0142owia\u0144skiego rdzenia trusk-, kt\u00f3ry by\u0142 d\u017awi\u0119kona\u015bladowczy. Oznacza\u0142 lekki trzask, p\u0119kanie li\u015bci lub ga\u0142\u0105zek \u2013 co\u015b, co mo\u017cna by\u0142o us\u0142ysze\u0107 podczas chodzenia po zaro\u015blach.<\/p>\n\n\n\n

I chocia\u017c dzi\u015b my\u015blimy tylko o tym jednym, pysznym owocu, kiedy\u015b \u201etruskawk\u0105\u201d nazywano r\u00f3\u017cne dzikie ro\u015bliny z runa le\u015bnego.<\/p>\n\n\n\n

Z czasem zosta\u0142a tylko ta jedna \u2014 najbardziej soczysta, s\u0142odka i nie do pomylenia z \u017cadn\u0105 inn\u0105.<\/p>\n\n\n\n

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Przepis na ma\u015blane bu\u0142eczki z truskawkami, rabarbarem i kruszonk\u0105<\/strong><\/h2>\n\n\n\n

My dzi\u015b nie b\u0119dziemy krzy\u017cowa\u0107 ro\u015blin \u2013 my b\u0119dziemy \u0142\u0105czy\u0107 smaki. Bo truskawki kochaj\u0105 towarzystwo \u2013 zw\u0142aszcza lekko kwaskowatego rabarbaru, kremowego serka i chrupi\u0105cej kruszonki.<\/p>\n\n\n\n

Mi\u0119ciutkie bu\u0142eczki z truskawkami i rabarbarem \u2014 pachn\u0105ce latem, pe\u0142ne domowego ciep\u0142a.<\/p>\n\n\n\n

Takie, kt\u00f3re znikaj\u0105 jeszcze ciep\u0142e.<\/p>\n\n\n\n

<\/p>\n\n\n

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\"Strawberry<\/div>\n <\/div>\n
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Dro\u017cd\u017c\u00f3wki z truskawkami i rabarbarem<\/h3>\n
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Mi\u0119kkie, puszyste dro\u017cd\u017c\u00f3wki z kremowym serkiem, soczystymi truskawkami, lekko kwaskowym rabarbarem i chrupi\u0105c\u0105 ma\u015blan\u0105 kruszonk\u0105. Idealny wypiek na p\u00f3\u017an\u0105 wiosn\u0119 i lato.<\/span><\/div>\n
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\n Wydrukuj przepis<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Sk\u0142adniki
<\/div>  <\/h3>
<\/div>
<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
Ciasto dro\u017cd\u017cowe<\/div>
<\/div>
  • 450<\/span> g<\/span> m\u0105ki pszennej<\/span><\/li>
  • 250<\/span> ml<\/span> letniego mleka<\/span><\/li>
  • 25<\/span> g<\/span> \u015bwie\u017cych dro\u017cd\u017cy<\/span> (lub 7 g dro\u017cd\u017cy instant)<\/span><\/li>
  • 50<\/span> g<\/span> mas\u0142a<\/span> roztopionego i przestudzonego<\/span><\/li>
  • 50<\/span> g<\/span> drobnego cukru do wypiek\u00f3w<\/span><\/li>
  • 1<\/span> \u0142y\u017ceczka<\/span> cukru wanilinowego <\/span> lub ekstraktu waniliowego<\/span><\/li>
  • 1<\/span> jajko<\/span><\/li>
  • szczypta soli<\/span><\/li><\/ul><\/div>
    Nadzienie<\/div>
    <\/div>
    • 200<\/span> g<\/span> truskawek<\/span><\/li>
    • 150<\/span> g<\/span> rabarbaru<\/span><\/li>
    • 250<\/span> g<\/span> kremowego serka <\/span> ricotty lub twarogu sernikowego<\/span><\/li>
    • 1<\/span> \u0142y\u017cki<\/span> cukru pudru<\/span><\/li>
    • 1<\/span> jajko<\/span><\/li><\/ul><\/div>
      Kruszonka<\/div>
      <\/div>
      • 90<\/span> g<\/span> m\u0105ki pszennej<\/span><\/li>
      • 60<\/span> g<\/span> drobnego cukru do wypiek\u00f3w<\/span><\/li>
      • 60<\/span> g<\/span> zimnego mas\u0142a<\/span> pokrojone w kostk\u0119<\/span><\/li><\/ul><\/div>
        Dodatkowo<\/div>
        <\/div>
        • 1<\/span> \u017c\u00f3\u0142tko<\/span><\/li>
        • 2<\/span> \u0142y\u017cki<\/span> mleka<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
          \n

          Wykonanie
          <\/div> <\/h3>
          <\/div>
          Przygotuj rozczyn<\/div>
          <\/div>
          1. Do miseczki pokrusz dro\u017cd\u017ce i dodaj 1 \u0142y\u017ceczk\u0119 cukru. Rozetrzyj, a\u017c dro\u017cd\u017ce si\u0119 rozpuszcz\u0105. Dodaj 1 \u0142y\u017ceczk\u0119 m\u0105ki oraz letnie mleko i dok\u0142adnie wymieszaj.\n\nOdstaw w ciep\u0142e miejsce na oko\u0142o 20 minut, a\u017c rozczyn wyra\u017anie zwi\u0119kszy swoj\u0105 obj\u0119to\u015b\u0107. (Mo\u017cesz pomin\u0105\u0107 ten krok, je\u015bli u\u017cywasz dro\u017cdzy suszonych)<\/span><\/div><\/li><\/ol><\/div>
            Przygotuj ciasto<\/div>
            <\/div>
            1. Do du\u017cej miski przesiej m\u0105k\u0119, dodaj cukier, cukier wanilinowy i s\u00f3l. Wlej wyro\u015bni\u0119ty rozczyn (lub dro\u017csze szusone) oraz dodaj jajko. <\/span><\/div><\/li>
            2. Wyrabiaj ciasto przez 10\u201315 minut. Nast\u0119pnie stopniowo dodawaj roztopione mas\u0142o i wyrabiaj kolejne 5\u201310 minut, a\u017c ciasto b\u0119dzie g\u0142adkie i elastyczne.<\/span><\/div><\/li>
            3. Przykryj \u015bciereczk\u0105 i pozostaw do wyro\u015bni\u0119cia na oko\u0142o 1,5 godziny, a\u017c podwoi swoj\u0105 obj\u0119to\u015b\u0107.<\/span><\/div><\/li><\/ol><\/div>
              Przygotuj owoce<\/div>
              <\/div>
              1. Truskawki umyj, osusz i usu\u0144 szypu\u0142ki. Wi\u0119ksze owoce przekr\u00f3j na po\u0142\u00f3wki lub \u0107wiartki.<\/span><\/div><\/li>
              2. Rabarbar umyj, odetnij ko\u0144ce i pokr\u00f3j na plasterki o grubo\u015bci oko\u0142o 1\u20132 cm. M\u0142odego rabarbaru nie trzeba obiera\u0107.<\/span><\/div><\/li><\/ol><\/div>
                Przygotuj nadzienie serowe<\/div>
                <\/div>
                1. Wymieszaj serek z cukrem pudrem i jajkiem, a\u017c powstanie g\u0142adka masa.<\/span><\/div><\/li><\/ol><\/div>
                  Przygotuj kruszonk\u0119<\/div>
                  <\/div>
                  1. Do miski wsyp m\u0105k\u0119 i cukier. Dodaj zimne mas\u0142o pokrojone w kostk\u0119 i rozcieraj palcami, a\u017c powstanie kruszonka.<\/span><\/div><\/li><\/ol><\/div>
                    Uformuj dro\u017cd\u017c\u00f3wki<\/div>
                    <\/div>
                    1. Wyro\u015bni\u0119te ciasto kr\u00f3tko zagnie\u0107 i podziel na 8\u201310 r\u00f3wnych cz\u0119\u015bci.<\/span><\/div><\/li>
                    2. Ka\u017cd\u0105 cz\u0119\u015b\u0107 uformuj w kulk\u0119, a nast\u0119pnie sp\u0142aszcz na placek o \u015brednicy oko\u0142o 7 cm i grubo\u015bci oko\u0142o 1 cm.<\/span><\/div><\/li>
                    3. U\u0142\u00f3\u017c na blasze wy\u0142o\u017conej papierem do pieczenia, zachowuj\u0105c odst\u0119py. Przykryj i pozostaw do ponownego wyro\u015bni\u0119cia na oko\u0142o 25 minut.<\/span><\/div><\/li><\/ol><\/div>
                      Dodaj nadzienie<\/div>
                      <\/div>
                      1. Dnem ma\u0142ej szklanki zr\u00f3b g\u0142\u0119bokie wg\u0142\u0119bienie w \u015brodku ka\u017cdej dro\u017cd\u017c\u00f3wki.<\/span><\/div><\/li>
                      2. Do \u015brodka na\u0142\u00f3\u017c oko\u0142o 2 \u0142y\u017ceczki masy serowej, nast\u0119pnie dodaj kawa\u0142ki truskawek i rabarbaru.<\/span><\/div><\/li>
                      3. Brzegi posmaruj \u017c\u00f3\u0142tkiem wymieszanym z mlekiem i posyp obficie kruszonk\u0105.<\/span><\/div><\/li><\/ol><\/div>
                        Pieczenie<\/div>
                        <\/div>
                        1. Piec w piekarniku nagrzanym do 180\u00b0C (grzanie g\u00f3ra\u2013d\u00f3\u0142) przez 15\u201318 minut, a\u017c dro\u017cd\u017c\u00f3wki b\u0119d\u0105 z\u0142ociste. 180\u00b0C (350\u00b0F)<\/strong> using conventional top and bottom heat for 15\u201318 minutes<\/strong>, until beautifully golden.<\/span><\/div><\/li>
                        2. Poczejak, a\u017c troche wystygn\u0105. Najlepiej smakuj\u0105 jeszcze lekko ciep\u0142e.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
                          <\/div>\n \n
                          <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

                          Strawberry and rhubarb buns – a short story of the mighty strawberry Small, red, and irresistible June is that moment in the year when the world smells like strawberries. And we mean literally \u2014 all it takes is a stroll through your local market. But before these red beauties made their way onto our plates […]<\/p>\n","protected":false},"author":1,"featured_media":640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[9],"tags":[82,78,79,81,80],"class_list":["post-639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","tag-polish","tag-strawberry","tag-strawberry-history","tag-summer-dessert","tag-sweet-bun"],"blocksy_meta":[],"yoast_head":"\nStrawberry and rhubarb buns - RoarBuzzEat<\/title>\n<meta name=\"description\" content=\"Discovery the surprising history of the strawberry and bake soft summer buns with strawberries, rhubarb, cream cheese and crumble.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/roarbuzzeat.com\/pl\/strawberry-and-rhubarb-buns\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strawberry and rhubarb buns - 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