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Sous Vide Rhubarb Shrub Recipe

Sous vide rhubarb shrub

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

This sous vide shrub uses fresh rhubard for a bright and fruity shrub that can be used as is, with club soda, or as the base for cocktails and sauces.

Shrubs are a traditional drink that are making their long-awaited comeback. They combine sugar and vinegar with flavorings.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Rhubarb Shrub Recipe

  • Published: October 30, 2021
  • By Mark Webb
  • Total Time: 45 minutes
  • Cooks: 144°F (62.2°C) for 45 minutes
  • Serves: 1 cup

Ingredients for Sous Vide Rhubarb Shrub

  • For the Rhubarb Shrub

  • 450g fresh rhubarb
  • 3/4 cup dark brown sugar
  • 1/2 cup red wine vinegar
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Cooking Instructions for Sous Vide Rhubarb Shrub

For the Rhubarb Shrub

Wash & cut rhubarb into short sections and combine with sugar and vinegar in vacuum bag.

Vacuum pack mixture and sous vide for 45 minutes at 144°F (62.2°C) .

Crush softened rhubarb with rolling pin (or glass bottle) to release juice.

Decant and filter through a fine sieve to recover liquid (soft pulp material may be used as compote or as topping for yogurt or in baking).

Filter liquid through coffee filter, bottle and label.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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