Sous Vide Confit Rhubarb

Sous Vide Confit Rhubarb

  • Preparation 15 min
  • Cooking 12 min
  • Chilling 2 h
  • Servings 1
  • Makes 3 ½ cups (875 ml)



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


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