Start by trimming the rhubarb stalks and portion the bottom part into pieces that are 20 cm. The trimmings you can use to make a delicious broth, gel or compote. Now slice the portioned rhubarb pieces on a mandolin. They need to be around 1 to 2 millimeters thin.
Place them in a vacuum bag and add the rhubarb broth. Vacuum this a 100%.
Then cook them sous-vide at 90 °C for 2 minutes. I do it in my steam oven because it has a sous-vide function, but you could use a sous-vide bath as well.
Once cooked cool it down as fast as possible.
Then carefully take the rhubarb slices out of the bag and lay them slightly overlapping on a tray that’s lined with some wrap. I try to make them quite thin, if you want them thicker place the slices closer to each other.
Now let it freezer till solid. When it’s frozen you can cut it with a round cutter and keep them in your freezer for later.
