Vanilla Sous-Vide Rhubarb
- 140g forced rhubarb
- 30g caster sugar
- 30g filtered tap or natural spring water
- 1 vanilla pod
Preheat the water bath to 61°C.
Wash the rhubarb, pat dry with paper towel.
Cut the unpeeled rhubarb in 7cm long pieces.
Place the rhubarb in a vacuum pack bag, scrape the seeds of the vanilla pod and add the seeds, sugar and the water.
Seal the bag under hard vacuum. Place the rhubarb in the preheated water bath at 61°C for 20 minutes.
Cool the bag in ice water. Keep the rhubarb in the vacuum bag in the fridge until needed.
The rhubarb will keep for up to two weeks.
When you are ready to use the rhubarb, open the bag, drain the vanilla syrup, keep it for glazing fruit tarts.
Cut the rhubarb in desired shapes and use on tarts or cupcakes, serve with delicious buttermilk pudding for a true British Fair or how about a lovely rhubarb fool?