sous vide rhubarb grenadine
sous vide rhubarb poached in grenadine
IngredientsMakes: 450g
| 450g | rhubarb | ||
| 50g | grenadine |
Method
| I used 550g grenadine to cover the rhubarb. 540g of Liquor remained after the process. |
| Top & tail the rhubarb to remove any rough bits then slice it into 2cm thick rounds. |
| Put the rhubarb into a double ziplock bag and add grenadine until it covers the rhubarb. |
| Place the nearly completely sealed bag into the water bath and use the water to force out the remaining air then seal it completely. |
| You can vac pack it but you can't re-use the vac pack, it is however more robust and recomended if you are doing a lot of packs at the same time. |
| Poach the rhubarb in the grenadine SV 60C / 120m - if large pieces. |
| 60C / 55m if slicing 1cm thickness instead or if pieces are from the thin end. |
| Drain the liquor and use this for, cheecake, dressings, cocktails or lollipops amongst other things! |
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