Cooking Instructions

About your product choice

Add a modern twist to your favourite rhubarb pudding by poaching this key ingredient

40mins
64° / 147°F
Set the temperature on your device as shown, once the temperature has been reached pop your product in and cook for the time shown. Remember with sous vide cooking whilst the product will be fine if you cook for longer the time shown is a minimum.

Chef Tips

In the Bag

Orange zest and a squeeze of organge juice

Weight

If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.

Recipes

Rhubarb cooked Sous Vide with Orange and Cranberry

Sous Vide - an alternative way of cooking rhubarb

View Recipe
Baked Yoghurt with Sous Vide Rhubarb and Confit Orange

A fantastic recipe courtesy of Great British Chef Graham Hornigold

View Recipe