Sous Vide Cooking

First try with rhubarb cooked sous vide at 61°C during 45 minutes

by on May.08, 2010, under Recipes


Rhubarb is the vegetable of my childhood, my mum was often preparing jam out of fresh rhubarb coming directly from our garden.
I found the post from The British Larder’s blog about rhubarb cooked sous vide interesting. Therefore I have decided to reproduce the recipe and try to obtain a delicious rhubarb tart.
Madalene recipe is easy:

  • 140g rhubarb
  • 30g sugar
  • 30g water
  • 1 vanilla pod

Madalena recommends a hard vacuum for this recipe. I was happy to test my MiniVac (a very compact vacuum chamber sealer) at this occasion. I am almost sure you can obtain a similar final result with a good clamp vacuum sealer.


With a storng vacuum, color of fruits and vegetables appear more intense as usual. It is also amazing to observe the sudden transparency of the food stuff.
Contrary to what was recommended by The British Larder (61°C during 20 minutes) I cooked the rhubarb 61°C during 45 minutes with my immersion circulator. I had the strange intuition that rhubarb can’t be cooked at 61°C during 20 minutes.



The result was excellent, not too soft, not too hard. The vanilla syrup was very tasty. The texture of the rhubarb was also surprising. As you will see on the picture bellow the rhubarb cooked sous vide at 61°C is not becoming mushy at all. The rhubarb remains in one piece.

Here is the final result, a rhubarb tart I let probably a little bit too long in the oven. Anyway, it was delicious.

Jean-François

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3 Comments for this entry

  • Nicolas Ait-Haddi

    Hi Jean-François,
    I was wondering why 61°C, when most of the vegetables are usually cooked at a temperature of around 80/85°C?

    Nicolas

  • Jean-François

    Hi Nicolas,

    Good to hear from you.
    You are absolutly right. I always read what you just mentionned (80/85°C) and when I saw the British Larder’s rhubarb recipe at 61°C…I was curious about it. I had an interesting discussion with a chef some days ago. He told me cooking temperatures of 2 different varieties of potatoes could lead to a difference of 20°C of cooking temperature. This was a shock for me!

    Jean-François

  • Alex Wood

    Hi Jean-francois,

    great blog, only just found it through your follow on twitter, thank you.

    just thought I would add to this, have had great success with cooking rhubarb at 70C for 12 minutes to achieve similar results, and if kept in the bag, do not break down which is great for a restaurant service. more info here:- http://esensesplayingwithourfood.blogspot.com/2010_03_01_archive.html

    great work and thank you

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