Sous Vide Rhubarb Fool with Creme Fraiche

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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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The fool, an old-fashioned English dessert, is typically made with gooseberries. For this modern take, we used seasonal rhubarb, and prepared it using the Anova Sous Vide Precision Cooker.
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Ingredients for 4

  • 2 cups diced rhubarb

  • 1/2 cup light brown sugar

  • 1 teaspoon vanilla bean paste

  • 1 teaspoon cinnamon

  • Pinch kosher salt

  • 1 1/2 cups heavy cream

  • 1/2 cup toasted almonds, chopped

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 2

    Combine the rhubarb, sugar, vanilla paste, cinnamon, and salt 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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a food processor. Pulse until mixture forms a chunky puree. Transfer to a bowl and let cool to room temperature.

    • Step 1

      In a large, chilled mixing bowl, whip the heavy cream to soft peaks. Fold in the cooled rhubarb mixture.

    • Step 2

      Divide cream mixture between 4 chilled glasses. Top with almonds. Serve.

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180 F / 82.2 C Recipe Temp
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