Sous Vide Strawberry-Rhubarb Shrub
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 12
2 cups granulated sugar
2 cups white balsamic vinegar
1 cup diced rhubarb
1 cup diced strawberries
1 cup water
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine-mesh strainer set over a large bowl. Save the fruit for another use. Transfer the liquid to a storage jar and refrigerate for up to 1 month.