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Recipe: Sous Vide Rhubarb Compote
Delicious and easy to make compote with a hint of ginger heat.
Servings: 1 350 ml jar
Ingredients
- 200 g rhubarb – cut into 1/2? pieces
- 40 g white sugar
- 4 oml water
- Small piece of Thai ginger root – about the size of 2 pieces of sweetcorn
- Strip of lemon or orange zest
Instructions
- Place all the items into a sous vide vacuum bag and seal.
- Cook at 60C / 140F for an hour.
- Once cooked cool in a basin of cold water and transfer to a jar to store in the fridge.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
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