Sous-vide rhubarb

250 grams	rhubarb
2 sprigs	lemon balm
1/4	lemon
30 grams	ginger syrup
20 grams	cane sugar
50 grams	cava

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.

Recipe used in rhubarb & chocolate dessert