How to Sous Vide Rhubarb

Sous vide rhubarb is great after 25 to 45 minutes in the water bath at 183°F to 185°F (83.9°C to 85°C). It's usually enough time to tenderize it nicely. It can either be sous vided whole, or chopped into pieces first. Either way, the rhubarb should be placed into the sous vide bag in a single layer to ensure even cooking.

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What Are Some Sous Vide Rhubarb Recipes?

Here are several of the Rhubarb recipes that I recommend trying out.

• Sous Vide Rhubarb Shrub Recipe

Sous Vide Rhubarb Shrub Recipe

This sous vide shrub uses fresh rhubard for a bright and fruity shrub that can be used as is, with club soda, or as the base for cocktails and sauces.

Sous Vide Rhubarb Comments