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Vegan sous vide Poached rhubarb with a frozen strawberry gazpacho | Recipe by sousvidetools.com

Vegan sous vide Poached rhubarb with a frozen strawberry gazpacho

Vegan sous vide Poached rhubarb with a frozen strawberry gazpacho Vegan Vegan, sous vide, Poached, rhubarb, gazpacho, vegetarian, easy english
  • COOK TIME: 30mins
  • PREP TIME: 25mins
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

For the Rhubarb:
2 sticks of rhubarb – cut into batons
100ml of elderflower
40ml water
½ lemon zested
2-star anis
1 tsp cardamom pods
50g sugar

For The Rhubarb Crisps:
Thinly Sliced rhubarb
Sugar to coat

For The Strawberry Gazpacho:
8 frozen strawberries
The poaching liquid from the cooked rhubarb.

Method

  1. Pre-set your water bath to 62°C
  2. Place all the ingredients for the Rhubarb element into a pan except for the rhubarb, bring the mix to the boil then remove from the heat and cool
  3. Pour the liquid into a pouch along with the rhubarb and vac-seal.
  4. Cook for about 20-30 mins or until soft
  5. Pre-set your dehydrator to 55°C
  6. Sprinkle the sugar over the sliced rhubarb, then lay them out on a de-hydrating sheet
  7. De-hydrate for 8 hours until crisp
  8. Blend the frozen strawberries and the poaching liquid until smooth
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