Sous Vide Rhubarb-Thyme Syrup

(12)

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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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 rhubarb-thyme syrup is super easy to make in the Anova Sous Vide Precision Cooker and it’s our new favorite seasonal cocktail mixer.
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Ingredients for 12

  • 2 cups diced rhubarb

  • 1 cup ultrafine sugar

  • 1 cup water

  • 5 sprigs thyme

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°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 1 1/2 hours. Halfway through cooking, agitate the bag to dissolve the sugar.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Strain syrup through a fine mesh strainer and transfer to an airtight container. Let cool to room temperature and refrigerate for up to 1 month.

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180 F / 82.2 C Recipe Temp
Recipe Time
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