Dec 8, 2014 · Sous vide, or cooking in a waterbath, is a lovely method for cooking rhubarb, as it ensures that the stems retain their wonderful flavour and nutrients as well as their shape. For this reason, bear in mind that you will not need to add as many additional flavourings as you would with other cooking methods.

Sous vide rhubarb is great after 25 to 45 minutes in the water bath at 183°F to 185°F (83.9°C to 85°C). It's usually enough time to tenderize it nicely. It can either be sous vided whole, or chopped into pieces first.

During rhubarb season — mid-spring to late-summer, depending where you live — we buy up pretty much all the rhubarb we can find. That leads us to some unconventional recipes, and this simple sous vide rhubarb is the basis for many of it.

Sep 14, 2016 · When rhubarb is prepared sous vide, the rhubarb retains its pure taste and beautiful bite. The bite is retained by the relatively low temperature of 65 °C. You could use this rhubarb in a dessert with strawberries, white chocolate and lemon, or perhaps in an exciting amuse with smoked salmon.

Mar 11, 2021 · Rhubarb jam is a savory favourite, made quick and easy with sous vide. Adding strawberries, lemon zest, or a host of other faves are all easy alterations.

May 16, 2013 · The World's Leading Brand of Sous Vide for Home Cooks. The sous vide technique has been the secret of great chefs for decades, giving them the consistency and precision they need to meet their high standards.

Apr 21, 2024 · To guarantee sous vide rhubarb compote, vacuum-seal rhubarb pieces with sugar and lemon zest. Cook in a water bath at 183°F for 45 minutes. This precise cooking method preserves rhubarb's tangy flavors while breaking it down to a luscious texture.

Mar 12, 2014 · Perfectly cooked sous vide rhubarb compote retains its texture and shape while cooking. Everyone will love this sweet dish.

For delicious rhubarb, try this simple sous vide recipe. Infused with orange and cranberry, it's one recipe you'll want to go back to time and time again!

Phil Fanning cooks rhubarb sous vide in a delicious orange syrup. He serves the fruit with a silky-smooth baked custard, crystallised Jamaican ginger cake and a little candied orange zest for a stunning springtime dessert.