Sous Vide Confit Rhubarb

Instructions

1. On a work surface, cut the rhubarb into ½-inch (1 cm) pieces on an angle.
2. Place all of the ingredients in a sous vide bag or a large freezer bag with a slider closing. Remove all the air from the bag (see note).
3. In a large pot of boiling water, over medium heat, submerge the bag. Simmer for 2 minutes. Remove the pot from the heat. Let the bag sit in the hot water for 10 minutes to continue cooking. Carefully remove the bag and let cool on a dishtowel. Refrigerate until completely cooled, about 2 hours.
4. Serve with ice cream or in our fruit salad with confit rhubarb.