Rhubarb Sous Vide?

Anyone have a recipe and technique for rhubarb cook sous vide? It breaks down easily, so seems like a good candidate for sous vide. Looking to pair it with duck.

Thanks for any help.

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reub_50398

@Brendon I haven't done this with rhubarb, but I wonder if you could adapt Jeffrey Morgenthaler's Oleo Saccarum technique (http://www.jeffreymorgenthaler.com/2012/vacuum-seal-oleo-saccharum/) and gently candy it to go with the duck.

Michael_Peo_65900

I do not have a recipe for you, but i think it would be fair to assume, that you could find one in Thomas Kellers Under Pressure: Cooking Sous Vide, because well... Look at the cover :-)

http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510

Samuel_68313

I would be pretty interested in a few rhubarb recipes in general, I am a huge fan but when I cook it myself my results tend to range from bad to okay at best.

A few days ago I enjoyed an astoundingly good rhubarb dessert at L'enclume and am desperate to get cooking rhubarb again.

Pepijn_31744

Made some quick rhubarb compote tonight. 40 minutes at 62 degrees and came out fine. I'm not a big fan of rhubarb compote, so if anyone has a different recipe I'd love to know.

Brendan_Lee_56950

I just glanced at the Keller book, he has them bagged with orange juice, red wine vinegar, orange zest, and sugar @ 61C for 15 minutes

sebastian_95708

how much grams of each ? (sugar, red wine vinager, orange, etc)

Brandon__67713

I tried the one from the Keller book and it came out great.

Out of memory it was 210g rhubarb, 30g red wine vin, 30g sugar, 30g OJ, some orange peel.

ttpoker

This may help - http://www.sousvidecooking.org/rhubarb-sous-vide/

Michael_Peo_65900

@Brandon

You used these with the duck i.e. a savory dish?

Brandon__67713

Yes, I did a duck (sous vide) with farro with ramps, pickled rhubarb, and a red wine-caramel. Came out great.

Ross_16734

Try vaccing it with a little grenadine or Hibiscus syrup then leave it over night before you sous vide..

Also made a rhubarb and lime pickle..

SteveM_20803

Can I get more information on rhubarb pickle? This is very intriguing.

My only memories of rhubarb is boiled down string mixed with strawberries and jello. Unfortunately, we ate that with almost every meal as my parents loved it. I even dug the roots up and threw them away, and they still managed to come back. Its been a good 20+ years since I have even thought about rhubarb, but I can see where it could make some cool pairings.

ttpoker

You just inspired me. Lemon curd tarts with sous vide rhubarb topping. I infused the rhubarb with vanilla bean simple syrup. Done.

Brandon__67713

@pepijn when I did mine at 61C I was nerveous to leave it in for the full 15, but I did and it came out perfect, 40 mintues is way too long.

Rhubarb has a nack from going from crunch to mush very quickly when cooked on higher heat. I think sous vide is perfect for it temper.

sebastian_95708

but he made a compot, so it should be longer isnt ?

when you cooked the rhubarb for 15 you got it tender/crunchy ?

Pepijn_31744

@Brandon, just tried the 15 min at 61 C as you suggested. It came out great. The rhubarb is definitely fully cooked and the structure is still largely intact.

@Seb after 15 min the rhubarb is definitely crunchy. Any additional time is going to degrade the structure of the rhubarb more.

As to which I prefer, I think it depends on the application. 40 minutes can be great if you want to serve it with a greek yoghurt, the rhubarb will still have some crunch to it, but not too much so. Overal the 15 minute rhubarb is probably better for most uses.

merridith

I was served pork with a rhubarb gel recently. It was lovely - rhubarb taste with a great mouthfeel!

sebastian_95708

Fluid gel ? Gel sheet ? Sounds interesting

Tom_Champion_14732

Wow, I just asked a question concerning rhubarb in the wrong discussion. I'd like to cook rhubarb with sugar and then dip it in chocolate for about 20 people. What do i jell the rhubarb juice?