Sous Vide Rhubarb

(48)

Emily Farris and Jeff Akin

Kansas City, Missouri

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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During rhubarb season — mid-spring to late-summer, depending where you live — we buy up pretty much all the rhubarb we can find. That leads us to some unconventional recipes, and this simple sous vide rhubarb is the basis for many of it. We like to eat it with honey and goat’s milk yogurt, but it’s a fun snack on its own.
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Ingredients for 4

  • 2 cups (2-inch) pieces rhubarb

  • 1 tablespoon Grand Marnier

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Directions

  • 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 and place in the water bath. Set the timer for 40 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer rhubarb to a serving plate or refrigerate in the bag for up to 3 days.

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140 F / 60 C Recipe Temp
Recipe Time
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