Culinary Institute of America

Rhubarb

Preparation info
  • Makes

    3½ oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Rhubarb stalks 1

Method

  1. Cut the rhubarb stalk into 1½ by ½-in/4 by 1-cm batons.
  2. Boil the sugar and water; cool over an ice bath.
  3. Combine the sugar mixture with the rhubarb batons in a plastic vacuum bag. Seal on the highest setting.
  4. Poach in circulating water bath until tender. Store in the bag in the refrigerator until needed.