Sous Vide Rhubarb Compote


Makes 1/2 cup (120 ml)

Rhubarb stalks (cooked from 1 recipe Rhubarb Rose Syrup)
1 ounce (30 ml) Rhubarb Rose Syrup


  1. Put the cooked rhubarb and syrup into a blender or food processor fitted with a blade attachment and puree to as chunky or smooth a consistency as you desire.
  2. Store in an air-tight jar, in the refrigerator for up to 2 weeks.
  3. Stir it into yogurt, warm it slightly to pour over pistachio or vanilla ice-cream, place a dollop on panna cotta, use as a filling for hand-pies or add a bit to your next cheese plate.
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