When prepared sous vide, rhubarb retains its pure flavor and delicious texture. The relatively low temperature of 65°C preserves the texture. This rhubarb could be used in a dessert with, for example, strawberries, white chocolate, and lemon, or perhaps in a tantalizing amuse-bouche with smoked salmon.
| Author | Jorick |
| People | 4 |
| Cooking time | 30 minutes |
| Prep time | 20 minutes |
Ingredients
- 500 g rhubarb
- 125 ml water
- 180 g sugar
Preparation
Get everything ready
Take a bowl, pan, or sous vide container and fill it with warm water. Set the sous vide appliance to 65°C (149°F) and let the water heat up.
Peels
Peel the rhubarb and cut it into small, equal pieces, for example into diamonds.
Sugar water
Meanwhile, bring the sugar, water, and peels to a boil. Make sure the sugar dissolves completely. Then strain the peels from the sugar water.
Yarn
Place the whole rhubarb and a little sugar water in Souvy sous vide bags. Place the sous vide bag in the water bath and set the timer for 30 minutes.
Serve
Let the rhubarb cool before serving. Use it in a dessert, for example.
Wondering how long your dish actually needs? With this sous vide e-book, you’ll always have the right answer at your fingertips.
Op voorraad
Use these products
Samen koken we slimmer
Ontvang 5% korting op je eerste bestelling
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.