Sous Vide Rhubarb Salad with Arugula and Goat’s Cheese

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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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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, including this Sous Vide Rhubarb Salad with Arugula and Goat’s Cheese.
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Ingredients for 4

  • 2 cups (2-inch) pieces rhubarb

  • 1 tablespoon Grand Marnier

  • 1/2 teaspoon granulated sugar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 cups fresh arugula

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 4 ounces fresh goat cheese

  • 1/4 cup toasted pine nuts

Directions

  • Step 1

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

  • Step 2

    Combine rhubarb, Grand Marnier, sugar, salt, and pepper 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. Remove the rhubarb from the bag and let cool. Discard cooking liquid.

    • Step 1

      Toss the arugula with the olive oil and vinegar. Season to taste with salt and pepper. Divide between four serving plates. Top with rhubarb, goat cheese, and pine nuts. Season with additional salt and pepper. Serve.

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140 F / 60 C Recipe Temp
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