Fruit Salad with Confit Rhubarb

Name: Fruit Salad with Confit Rhubarb
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1/2 pineapple, peeled and cut into thin slices; 1/8 medium seedless watermelon, peeled and cut into thin slices; 2 cups (270 g) sliced strawberries; 1 cup (250 ml) sous vide confit rhubarb (see recipe)

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Preparation 20 min
Servings 6

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1/2 pineapple, peeled and cut into thin slices
- 1/8 medium seedless watermelon, peeled and cut into thin slices
- 2 cups (270 g) sliced strawberries
- 1 cup (250 ml) sous vide confit rhubarb (see recipe)

Preparation

- In a large serving plate, arrange the fruit. Allow your guests to serve themselves, then drizzle with the confit rhubarb syrup.

Personal Note

RICARDO Sous-Vide Precision Cooker (Immersion Circulator)

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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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Fruit Salad with Confit Rhubarb

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Sous-Vide Precision Cooker (Immersion Circulator)