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Rhubarb cooked Sous Vide | Recipe by sousvidetools.com

Rhubarb cooked Sous Vide with Orange and Cranberry

Rhubarb cooked Sous Vide with Orange and Cranberry Fruits
  • COOK TIME: 20 Minutes
  • PREP TIME: 15 Minutes
  • SERVES: 4


  • 1kg Rhubarb
  • 250g Sugar
  • 200ml Pink Champagne
  • 1 Star Anise, crushed to a powder
  • Zest of 1 Orange


  1. Preheat your water bath to 65 degrees
  2. Peel and chop the rhubarb into 2 inch long by a 1/4 inch batons
  3. Warm the champagne, orange zest, star anise and sugar together allowing the sugar to disolve. Leave to cool
  4. Place the rhubarb in a vacuum pouch, along with the cooled liquid then seal. If you have an external vacuum sealer, seal using a zip-lock bag instead
  5. Put the pouch into your water bath for 15 to 20 minutes. This depends on the ripeness of your rhubarb
  6. Keep checking the bath to make sure the water is covering the pouch
  7. Remove the rhubarb from the bath and refrigerate until required

Chef’s Tip –

For champagne jelly, set the remaining liquid with gelatine with a ratio of 100ml to 1 leaf.

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