Sous Vide Rhubarb Fool with Creme Fraiche

The fool, an old-fashioned English dessert, is typically made with gooseberries. For this modern take, we used seasonal rhubarb, and prepared it using the Anova Sous Vide Precision Cooker.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 2 cups diced rhubarb
• 1/2 cup light brown sugar
• 1 teaspoon vanilla bean paste
• 1 teaspoon cinnamon
• Pinch kosher salt
• 1 1/2 cups heavy cream
• 1/2 cup toasted almonds, chopped

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. Combine the rhubarb, sugar, vanilla paste, cinnamon, and salt in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a food processor. Pulse until mixture forms a chunky puree. Transfer to a bowl and let cool to room temperature.
2. In a large, chilled mixing bowl, whip the heavy cream to soft peaks. Fold in the cooled rhubarb mixture.
3. Divide cream mixture between 4 chilled glasses. Top with almonds. Serve.