Rhubarb

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

Method

Peel the rhubarb and keep the peelings. Put the rhubarb and sugar syrup in a vacuum or cryovac bag. Seal the bag and cook in a water bath at 58°C (136°F) for 55 minutes. Gently plunge the bag into iced water, leaving the rhubarb in the bag with all its juices until ready to use.