Advertisement
Rhubarb
Preparation info
- Difficulty
Easy
Appears in
By James Viles
Published 2016
Ingredients
8 100 ml 3½ fl oz
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.