Sous Vide Confit Rhubarb

Name: Sous Vide Confit Rhubarb
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3 ½ cups (875 ml)
Ingredients: 1 lb (450 g) rhubarb; 1 cup (210 g) sugar; 1 cup (250 ml) water

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Preparation 15 min
Cooking 12 min
Chilling 2 h
Makes 3 ½ cups (875 ml)

Rhubarb is delicate and can break down under direct heat. Sealed in an airtight bag with sugar and water, then briefly submerged in boiling water, it stews gently without falling apart. Residual heat finishes the job, yielding tender pieces and a lightly sweet syrup.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 lb (450 g) rhubarb
- 1 cup (210 g) sugar
- 1 cup (250 ml) water

Preparation

- On a work surface, cut the rhubarb into ½-inch (1 cm) pieces on an angle.
- Place all of the ingredients in a sous vide bag or a large freezer bag with a slider closing. Remove all the air from the bag (see note).
- In a large pot of boiling water, over medium heat, submerge the bag. Simmer for 2 minutes. Remove the pot from the heat. Let the bag sit in the hot water for 10 minutes to continue cooking. Carefully remove the bag and let cool on a dishtowel. Refrigerate until completely cooled, about 2 hours.
- Serve with ice cream or in our fruit salad with confit rhubarb.

Note from Ricardo

To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.

Personal Note

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RICARDO Sous-Vide Precision Cooker (Immersion Circulator)

129.99 $

The RICARDO sous-vide precision cooker provides quick and ultra-precise results while preserving flavours and textures. Just seal your food in an airtight plastic bag, dip it into a container filled with water (a saucepan, glass bowl or cooler) and attach the unit using its spring clip.

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