Sous Vide Pickled Rhubarb


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

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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 pickled rhubarb is super easy to make in the Anova Sous Vide Precision Cooker and, if you like rhubarb, makes for a fantastic seasonal snack or cocktail garnish.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140°F (60°C).

  • Step 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 30 minutes.

    • Finishing Steps

    • Step 0

      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.

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140 F / 60 C Recipe Temp
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