- On a work surface, cut the rhubarb into ½-inch (1 cm) pieces on an angle.
- Place all of the ingredients in a sous vide bag or a large freezer bag with a slider closing. Remove all the air from the bag (see note).
- In a large pot of boiling water, over medium heat, submerge the bag. Simmer for 2 minutes. Remove the pot from the heat. Let the bag sit in the hot water for 10 minutes to continue cooking. Carefully remove the bag and let cool on a dishtowel. Refrigerate until completely cooled, about 2 hours.
- Serve with ice cream or in our fruit salad with confit rhubarb.
To help you with this recipe
The RICARDO sous-vide precision cooker provides quick and ultra-precise results while preserving flavours and textures. Just seal your food in an airtight plastic bag, dip it into a container filled with water (a saucepan, glass bowl or cooler) and attach the unit using its spring clip.
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