Fruit Salad with Confit Rhubarb
- 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)
- In a large serving plate, arrange the fruit. Allow your guests to serve themselves, then drizzle with the confit rhubarb syrup.