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Prepping time: 10 minutes
Cooking time: 5 minutes
(excludes sous-vide cooking time)
½ lb rhubarb, sliced
½ C water
1 tsp grapeseed oil
1 lb rhubarb, sliced
1 C St. Germain liqueur
1 Tbsp fresh lemon juice
1 750 ml bottle Brut Champagne, or other dry sparkling wine
For the Rhubarb Extract:
Combine all ingredients in a sous vide pouch and seal.
Cook in water bath at 181.4°F (83°C) for 12 hours.
Strain the liquid. Chill until ready to serve.
For the Rhubarb Infusion:
Combine rhubarb and St. Germain liqueur in a sous vide pouch and seal.
Cook in water bath at 181.4°F (83°C) for 30 minutes.
Strain the liquid and chill. (Extra cooked rhubarb can be used as topping for ice cream or yogurt, or dried.)
Recipe will yield 1¼ cups of extract and infusion combined.
For each cocktail, pour 4 tablespoons of the St. Germain-rhubarb infusion, 2 tablespoons of the rhubarb extract, and 1 tablespoon lemon juice into a Champagne glass.
Top with Champagne or sparkling wine.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.