Confit of rhubarb with orange and tarragon
Creation by Erik Hermans. Makes 200g. A modernist sous-vide component from Gastronomixs (gastronomixs.com). Can be used in both sweet and savoury dishes ā delicious with venison in savoury dishes, or with strawberries in sweet dishes; as a component in a dessert (e.g. with strawberries, yuzu and white chocolate; or with avocado, vanilla and yoghurt); or as a component in an amuse-bouche (e.g. together with smoked salmon).
š½ļø Makes 200
Nutritionper 100 gāŗ
128
Calories
0.6g
Protein
30g
Carbs
0.1g
Fat
Ingredients
| 30 g | orange juice |
| 10 g | Cabernet Sauvignon vinegar |
| 50 g | sugar |
| 5 leaves | tarragon |
| 200 g | rhubarb |
Instructions
- Boil the orange juice, vinegar, sugar, and tarragon until you have a syrupy consistency.
- Leave the syrup to cool.
- Chop the rhubarb into 1cm pieces, arrange in a vacuum sealer bag, pour in the syrup, and pull vacuum.
- Cook at 61Ā°C for approximately 20 minutes, depending on the thickness of the rhubarb.