Rhubarb

When rhubarb is prepared sous vide, the rhubarb retains its pure taste and beautiful bite. The bite is retained by the relatively low temperature of 65 °C. You could use this rhubarb in a dessert with strawberries, white chocolate and lemon, or perhaps in an exciting amuse with smoked salmon.

Author	Jorick
People	4
Cooking time	30 minutes
Prep time	20 minutes

Ingredients:

• 500 gr rhubarb
• 125 ml water
• 180 g sugar

Preparation:

1. Get everything ready: Take a container, pan or sous vide container and fill it with warm water. Set the sous vide device to 65 °C and let the water heat up.
2. Peeling: Peel the rhubarb and cut it into small equal pieces, for example into diamonds.
3. Sugar water: In the meantime, bring the sugar with the water and the peels to a boil. Make sure the sugar dissolves completely. Then strain the peels from the sugar water.
4. Cooking: Place the whole rhubarb together with a little sugar water in the Souvy sous vide bags. Place the sous vide bag in the water bath and set the timer for 30 minutes.
5. Serving: Let the rhubarb cool down before use. Use it in a dessert, for example.

You will need the following products to prepare this recipe:

[product=sous-vide-bak]
Choose your size!
[/product]

[product=ivide-circulator-stick-2-0]
This recipe is perfect!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]