Sous-vide rhubarb
Ingredients
- 250 g rhubarb
- 2 sprigs lemon balm
- 0.25 lemon
- 30 g ginger syrup
- 20 g cane sugar
- 50 g cava
Instructions
- Cut the rhubarb in even pieces and lay them next to each other in a vacuum bag.
- Now also add the lemon balm, the peel from a quarter of a lemon, the ginger syrup, the cane sugar and the cava. Then vacuum it.
- After that cook it sous-vide at 70 °C for 15 minutes.
- Once the rhubarb is cooked let it cool down in some ice water. Be gentle so the rhubarb stays in perfect shape.
- Then portion it into the desired shape and keep it in your fridge.
