Fruit Salad with Confit Rhubarb
Preparation
20 MIN
Servings
6

Fruit Salad with Confit Rhubarb

Ingredients

  • 1/2 pineapple, peeled and cut into thin slices
  • 1/8 medium seedless watermelon, peeled and cut into thin slices
  • 2 cups (270 g) sliced strawberries
  • 1 cup (250 ml) sous vide confit rhubarb (see recipe)

Preparation

  1. In a large serving plate, arrange the fruit. Allow your guests to serve themselves, then drizzle with the confit rhubarb syrup.