Tag Archives: sous vide rhubarb

Spicy Rhubarb Compote

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 Fill and preheat the SousVide Supreme to 180F/82C. Combine wine, sugar, orange peel, pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking … Read More

Rhubarb Rose Bellini

Makes 1 cocktail INGREDIENTS 1 tablespoon (0.5oz/ 15 ml) Sous Vide Rhubarb Compote 1 tablespoon (0.5 fl oz/ 15 ml) Rhubarb Rose Syrup 3 oz (90 ml) prosecco, icy cold   INSTRUCTIONS Spoon the compote and syrup into your serving glass. Top with prosecco and stir to combine.

Sous Vide Rhubarb

Rheum rhabarbarum and Rheum rhaponticum are the most common varieties of the Buckwheat family found in our kitchens. Beckoning the arrival of spring, this faux fruit appears in various colors ranging from spring green to ruby red. Native to Northern Asia, rhubarb thrives in colder climates from Spring through Summer. US cultivation began during the early nineteenth century on the east coast and eventually spread west with the settlers, primarily grown in the northern states and southern Canada. When shopping for rhubarb choose bright, glossy, unblemished and firm stalks. Most rhubarb is sold without the leaves, however if you have … Read More

Spring Rhubarb “Sweet & Sour”

Courtesy of Chef Damon Baehrel (www.damonbaehrel.com) Yield: Approximately 2 cups (16 ounces/ 455g) INGREDIENTS 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   INSTRUCTIONS 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 … Read More