Servings: 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.
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.
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.