Rhubarb

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.

Use these products

[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]