Combine the tart apples with juice, rhubarb mixture and Riberry's in a mixing bowl.
Cook at 64°C (147.2°F) for minimum of 30 minutes - 1 hour, checking at 30 minutes for texture of fruit (note - apples will be the determining factor).
Refrigerate until needed.
Combine all ingredients.
Vacuum seal in sous vide pouch.
Put sealed bag in the refrigerator for several days.
Preheat oven to 190°C (350°F)
Combine the sous vide fruit, vacuum infused fruit and the strawberry gum leaf in a mixing bowl.
Assemble the strudel by laying down a sheet of puff pastry and spooning in a sufficient amount of the combined fruit mix.
Wrap pastry over itself making sure to get a good tight wrap over the fruit mixture.
Egg wash surface and slice vent holes across pastry. Dust with small amount of sugar.
Line baking tray with baking paper (or grease tray) and place strudel onto tray.
Bake at 190°C (350°F) for 30 mins (fan forced) or longer in conventional oven until pastry is golden brown.
Remove from oven and cool for 5 minutes before plating up.
Serve with thick cream or ice cream.