Sous Vide Pickled Rhubarb
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 12
2 cups (2-inch-long) pieces rhubarb
1 cup white balsamic vinegar
1/2 cup ultrafine sugar
1-inch piece ginger, peeled and thinly sliced
1 teaspoon salt
Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
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 30 minutes.
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag an air-tight container. Let cool to room temperature and refrigerate for up to 1 month.