sous vide rabarber

Author: Jorick van Souvy

Persons: 4

Temperature: 65

Cooking time: 30 minutes

Prep time: 20 minutes


  • 500 g rhubarb
  • 125 ml of water
  • 180 grams of sugar


  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, water and peels to the boil. Make sure the sugar dissolves completely. Then strain the peels from the sugar water.

  4. Yarn -

    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. To serve -

    Then let the rhubarb cool before using. For example, use it in a dessert.

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