Courtesy of Vivian Peterson of V Top Secret Chef

INGREDIENTS

• ¼ cup (60 ml) honey
• 2 cups (480 ml) red wine
• 1 cup (192 g) sugar
• 3 strips (2-inch/ 5 cm) orange peel
• 2 teaspoons (10 ml) red pepper flakes
• 10 rhubarb stalks, trimmed and cut into 1-inch/2.5 cm pieces
• 1/8 teaspoon (0.6 ml) salt
• Cinnamon, clove and cardamom (optional)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Combine wine, sugar, orange peel, pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar.
3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch, add the rhubarb and salt and use the displacement method (Archimedes Principle) to remove the air and zip the seal.
4. Submerge the pouch in the water oven to cook for 45 minutes to 1 hour, until tender.
5. With a slotted spoon transfer the rhubarb to shallow dish arranging it in a single layer.
6. Pour the cooking liquid into a saucepan on the stovetop and bring to a boil, cooking until it is thick, about 5 minutes.
7. Pour the syrup over the rhubarb and cool, then cover and chill until cold.
8. Spoon this rhubarb compote over duck, chicken breast, pork or beef.

Learn more about this Seattle Sous Vide Cooking class here.