Rhubarb
When rhubarb is prepared sous vide it keeps its pure taste and nice bite. The bite is retained by the relatively low temperature of 65 °C. You could use this rhubarb in a dessert with, for example, strawberries, white chocolate and lemon, or perhaps in an exciting amuse bouche with smoked salmon.
Ingredients
- 500 gr rhubarb
- 125 ml water
- 180 gr sugar
Preparation
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Get everything ready
Take a container, pan or sous vide container and fill it with hot water. Set the sous vide device to 65 °C and let the water heat up.
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Peeling
Peel the rhubarb and cut it into small equal pieces, for example into lozenges.
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Sugar water
Meanwhile, bring the sugar with the water and the peels to the boil. Make sure the sugar dissolves completely. Then sieve the peelings from the sugar water.
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Cooking
Put the whole rhubarb together with a little sugar water in Souvy’s sous vide bags. Place the sous vide bag in the water bath and set the timer for 30 minutes.
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Serving
Then allow the rhubarb to cool before use. Use it in a dessert, for example.
