Sous Vide Vanilla Rhubarb

Clifton Food Range

Clifton Food Range

Standard Supplier 13th June 2011
Clifton Food Range

Clifton Food Range

Standard Supplier

Sous Vide Vanilla Rhubarb

This recipe has been kindly given to us by our friends at The British Larder. Sous vide vanilla rhubarb makes a delicate and flavoursome dish. You can add the vanilla rhubarb to individual tarts to create a delicious dessert or serve with natural yoghurt for a healthy breakfast alternative. Find more recipes like this on The British Larder website


  • 140g forced rhubarb (young and tender stemmed rhubarb for best results)
  • 30g caster sugar
  • 30g filtered tap or natural spring water
  • 1 vanilla pod


Preheat the Clifton water bath to 61°C.
Wash the rhubarb, pat dry with paper towel.
Cut the unpeeled rhubarb in 7cm long pieces.
Place the rhubarb in a vacuum pack bag, scrape the seeds of the vanilla pod and add the seeds, sugar and the water.
Seal the bag under hard vacuum. Place the rhubarb in the preheated water bath at 61°C for 20 minutes.
Cool the bag in ice water. Keep the rhubarb in the vacuum bag in the fridge until needed. The rhubarb will keep for up to two weeks.
When you are ready to use the rhubarb, open the bag, drain the vanilla syrup, you can keep it for glazing fruit tarts.

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