Sous Vide Rhubarb-Thyme Syrup

When spring comes, we pretty much buy up all the fresh rhubarb we can find and try to preserve it as quickly as possible. This sous vide rhubarb-thyme syrup is super easy to make in the Anova Sous Vide Precision Cooker and it’s our new favorite seasonal cocktail mixer.

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: 01:30

Temperature : 180F / 82.2C

Ingredients

• 2 cups diced rhubarb
• 1 cup ultrafine sugar
• 1 cup water
• 5 sprigs thyme

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 1/2 hours. Halfway through cooking, agitate the bag to dissolve the sugar.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Strain syrup through a fine mesh strainer and transfer to an airtight container. Let cool to room temperature and refrigerate for up to 1 month.