Sous vide Recipe Book 2018

1
Peel the rhubarb, remove the
woody bres, and cut into
bite-sized pieces. Cut open the
vanilla pod lengthways, scrape
out the pulp, and mix with the
agave syrup.
2
Place the rhubarb pieces
side-by-side in the
vacuum-sealing bag, add the
agave syrup, and vacuum seal.
(See below for settings)
3
Cook the rhubarb.
(See below for settings)
4
Then pour the syrup from
the vacuum-sealing bag into
a small pan and reduce on the
cooktop. Serve the rhubarb with
the syrup. Delicious served with
vanilla ice cream or wafes.
Ingredients
250g fresh rhubarb
1vanilla pod
70g agave syrup
Preparation time:
approx. 20minutes
Cooking duration:
13minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 3
Step 3 settings
Cooking method: Sous-vide
Temperature: 167°F (75°C)
Duration: 13minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Rhubarb with vanilla
Desserts116