recipe: sous vide rhubarb grenadine

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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