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 RecipeBaked Yoghurt with Sous Vide Rhubarb and Confit Orange
A fantastic recipe courtesy of Great British Chef Graham Hornigold
View Recipe