Courtesy of Chef Damon Baehrel (www.damonbaehrel.com)
Yield: Approximately 2 cups (16 ounces/ 455g)
- 2 ounces (60 ml) white grape juice
- 2 ounces (60 ml) white wine vinegar
- 1/4 cup (57 g) granulated turbinado sugar
- 1ounce (28.5 g) dried strawberries
- 1 teaspoon (5 ml) sea salt
- 8 stalks (about1 pound/455g) fresh rhubarb, unpeeled, cut into 4-inch (10 cm) pieces
- Preheat the SousVide Supreme to 135F/57C.
- In a sauce pan over medium heat, combine grape juice, vinegar, sugar, dried strawberries, and salt.
- Bring the mixture to a light simmer (about 195F/90.5C), remove from heat, and chill completely in a bowl filled with ice.
- Put the rhubarb in a single layer into a vacuum sealable or zip closure cooking pouch, pour in the grape juice mixture, and vacuum seal or use the displacement method (Archimedes Principle) to remove the air from the zip pouch and zip it closed.
- Submerge the pouch and cook for 25 minutes or until rhubarb is tender (but not mushy).
- Quick chill the rhubarb in its pouch in an ice water bath and then store in the refrigerator for up to 2 weeks.
- Before serving, puree or dice as finely or roughly as you like.
Chef Damon’s Serving Suggestion:
Use Sweet & Sour Rhubarb as a wonderful condiment to brighten steamed vegetables (such as green beans, asparagus, carrots, radishes, or turnips) or to add a fresh piquancy to meats (such as chicken, duck, game birds, pork, lamb, or even lean beef.)