Sous Vide Rhubarb Mousse

This sous vide rhubarb mousse is a light, seasonal — and super impressive — dessert that takes very little time to make in the Anova Sous Vide Precision Cooker. Serve and enjoy.

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: 00:30

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 1 pound rhubarb, trimmed and cut into 1-inch pieces
• 1/2 cup packed light brown sugar
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon Grand Marnier
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 2 large eggs, separated
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
2. Combine the rhubarb, 1/4 cup brown sugar, orange juice, Grand Marnier, salt, and cinnamon 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, until the rhubarb is tender.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully transfer the entire contents of the bag to a blender or food processor and puree until smooth.
2. Transfer rhubarb mixture to a large saucepan set over medium heat. Whisk in the egg yolks and remaining 1/4 cup brown sugar. Cook, whisking constantly, until the mixture is slightly thickened, about 3 minutes. Transfer the mixture to a large bowl and let cool.
3. In a separate large bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the rhubarb mixture until just combined. Set aside.
4. In a third large bowl, whisk the cream and vanilla until stiff peaks form. Fold cream into the rhubarb-egg mixture until just combined.
5. Spoon into serving cups and chill before serving.