Poached Rhubarb

Poached rhubarb with a hint of nutmeg and cinnamon. Little stock syrup. This is perfect to have in the fridge and use on porridge, yogurts, rhubarb fools, and even crumbles. All ruff estimates depends how much you want to cook. Last 5/7 days keep refrigerated after cooking. Cool in ice bath prior.

Author

Oli Mischenko-Maiden

Prep Time: 00:15

Recipe Time: 00:15

Temperature : 180F / 82.2C

Ingredients

• 200g of rhubarb(cut into rectangular battens)
• 200ml of Simple stock syrup water sugar/enough to cover it
• 1g of Cinnamon
• 1g of Nutmeg
• Small amount of Red food colouring

Directions

1. Prep your fruit into rectangular Battons making sure they have been washed prior. Mix water, sugar, red food colouring and spice and mix well. Add your fruit and mix together.
2. Layer the rhubarb in a vac bag making sure they are not layered over each over and add the sauce.
3. Set your Anova to 82c degrees 180f.
4. Cook for around 10-15 minutes (depending on your vack bag). I did mine in a stasher bag.

Finishing Steps

1. Cool In pre prepared ice bath in sink or in the anova.