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Sous-vide rhubarb

250 grams


2 sprigs

lemon balm



30 grams

ginger syrup

20 grams

cane sugar

50 grams


Cut the rhubarb in even pieces and lay them next to each other in a vacuum bag. Now also add the lemon balm, the peel from a quarter of a lemon, the ginger syrup, the cane sugar and the cava. Then vacuum it. After that cook it sous-vide at 70 degrees Celsius for 15 minutes. Once the rhubarb is cooked let it cool down in some ice water. Be gentle so the rhubarb stays in perfect shape. Then portion it into the desired shape and keep it in your fridge.


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