Sous vide rhubarb with rhubarb ice cream

Two types of rhubarb: The rhubarb pieces are fully cooked but still have a bite and a fine sweetness, and the rhubarb ice cream is both rich and fresh.

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Recipe for sous vide rhubarb with rhubarb ice cream

Delightfully sweet and tangy dish that truly showcases what sous vide can achieve in the dessert kitchen.

We have the recipe from the book: “Sous Vide in Your Own Kitchen” and the author Karsten Tanggard says the following about the recipe:

“Two types of rhubarb: The rhubarb pieces are fully cooked but still have a bite and a fine sweetness, while the rhubarb ice cream is both rich and refreshing. The roasted nuts add a touch of caramel and a good crunch.”

Servings: 4 persons

Sous vide rhubarb with rhubarb ice cream

Two types of rhubarb: The rhubarb pieces are fully cooked but still have a bite and a fine sweetness, and the rhubarb ice cream is both rich and fresh.

Author: Lindhardt og Ringhof

Course: Dessert, Sweet

Cuisine: Danish

Keyword: Dessert, rhubarb, roasted nuts, Sweet

Prep Time: 1 hour hour 25 minutes minutes

Cook Time: 2 hours hours

Metric - US Customary

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Ingredients

Sous vide rhubarb

• 1 pcs. Vanilla Pod
• 200 gram Sugar
• 400 gram Rhubarb

Rhubarb

• Rhubarb Compote 1/2 part
• Vanilla Ice Cream 1/2 part

Roasted nuts

• 70-100 gram Hazelnuts

Instructions

• Scrape the seeds from a vanilla pod into 200 g of sugar (more if the rhubarb is not fully ripe).
• Cut 400 grams of rhubarb into 2-3 cm pieces and mix them with 135 grams of the sugar.
• Vacuum seal and cook them sous vide at 60°C for 1 hour (they should just yield when you press the bag). Cool down.
• Optionally, strain the liquid and reduce it by half.
• Make a rhubarb ice cream (freeze equal parts vanilla ice cream base and blended rhubarb compote cooked sous vide at 80°C for 20-30 minutes).
• Plate 100 grams of rhubarb, add a large scoop of rhubarb ice cream, and garnish with toasted nuts.
• Editorial: For example, roast the nuts in the oven at 120-130°C for about 15 minutes. They should be lightly golden and then chopped.

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Notes

OTHER SERVING SUGGESTIONS

• Baked rhubarb with rich yogurt, sweetened with vanilla sugar.
• Side dish (possibly sweetened a bit less than usual) for game and pork.
• Trifle: Mixed with caramelized bread crumbs/crushed macaroons and whipped cream.
• As a filling (possibly along with a vanilla custard) in a sweet shortcrust pastry crust.
• Blended into jam.
• Chilled on top of breakfast yogurt.