Ingredients
Rhubarb
300 g | rhubarb (2 stalks), cut into ½-inch pieces |
100 g | plus 40 g sugar, divided |
30 g | plus 475 g water |
13 g | lemon zest strips (from 1 lemon) |
4 g | fresh thyme sprigs |
1 g | kosher salt |
475 g | ice |
20 g | balsamic vinegar |
Labneh Cream
150 g | heavy cream |
38 g | sugar |
1 g | kosher salt |
300 g | labneh or full-fat Greek yogurt |
5 g | caraway seeds, toasted |
2 g | fresh basil leaves, torn into ¼-inch pieces |
Rhubarb
2 stalks rhubarb, cut into ½-inch pieces |
½ cup plus 3 tablespoons and 1 teaspoon sugar, divided |
2 tablespoons plus 2 cups water |
½ ounce lemon zest strips (from 1 lemon) |
6 fresh thyme sprigs |
¼ teaspoon kosher salt |
3 cups ice |
4 teaspoons balsamic vinegar |
Labneh Cream
½ cup plus 2 tablespoons heavy cream |
3 tablespoons sugar |
¼ teaspoon kosher salt |
⅔ cup labneh or full-fat Greek yogurt |
2 teaspoons caraway seeds, toasted |
1 tablespoon fresh basil leaves, torn into ¼-inch pieces |
Essential Equipment
- Sous Vide Device (Recommended)
- 10-Inch Skillet
- Instant-Read Thermometer
- Vegetable Peeler
- Digital Kitchen Scale
Instructions
- For the Rhubarb: If cooking sous vide: Use sous vide device to heat water bath to 142 degrees F/61 degrees C.
If cooking on stovetop: Heat 3,600 grams water in Dutch oven over medium heat to 145 degrees F/63 degrees C; cover and turn heat to low. - 300 g rhubarb (2 stalks), cut into ½-inch pieces
- 100 g sugar
- 30 g plus 475 g water, divided
- 13 g lemon zest strips
- 4 g fresh thyme sprigs
- 1 g kosher salt
- 475 g ice
If cooking on stovetop: Toss rhubarb, sugar, 30 grams water, lemon zest, thyme sprigs, and salt in medium bowl to combine. Transfer rhubarb and liquid to 1-quart zipper-lock bag. Press out as much air as possible from bag and seal. Gently lower bag into water, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top corner of bag to side of pot, making sure rhubarb is fully submerged. Cook until rhubarb can be pierced easily with paring knife, 30 to 40 minutes, adjusting heat as necessary to maintain temperature between 140 degrees F/60 degrees C and 145 degrees F/63 degrees C. Meanwhile, combine ice and remaining 475 grams water in large bowl. Using tongs, carefully remove bag from water bath and transfer to ice bath; chill for 10 minutes.- 40 g sugar
- 20 g balsamic vinegar
- 150 g heavy cream
- 38 g sugar
- 1 g kosher salt
- 300 g labneh or full-fat Greek yogurt
- 5 g caraway seeds, toasted
- 1 tablespoon fresh basil leaves, torn into ¼-inch pieces
Instructions
- For the Rhubarb: If cooking sous vide: Use sous vide device to heat water bath to 142 degrees F/61 degrees C.
If cooking on stovetop: Heat 4 quarts water in Dutch oven over medium heat to 145 degrees F/63 degrees C; cover and turn heat to low. - 2 stalks rhubarb, cut into ½-inch pieces
- ½ cup sugar
- 2 tablespoons plus 2 cups water, divided
- ½ ounce lemon zest strips
- 6 fresh thyme sprigs
- ¼ teaspoon kosher salt
- 3 cups ice
If cooking on stovetop: Toss rhubarb, sugar, 2 tablespoons water, lemon zest, thyme, and salt in medium bowl to combine. Transfer rhubarb and liquid to 1-quart zipper-lock bag. Press out as much air as possible from bag and seal. Gently lower bag into water, allowing remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Clip top corner of bag to side of pot, making sure rhubarb is fully submerged. Cook until rhubarb can be pierced easily with paring knife, 30 to 40 minutes, adjusting heat as necessary to maintain temperature between 140 degrees F/60 degrees C and 145 degrees F/63 degrees C. Meanwhile, combine ice and remaining 2 cups water in large bowl. Using tongs, carefully remove bag from water bath and transfer to ice bath; chill for 10 minutes.- 3 tablespoons plus 1 teaspoon sugar
- 4 teaspoons balsamic vinegar
- ½ cup plus 2 tablespoons heavy cream
- 3 tablespoons sugar
- ¼ teaspoon kosher salt
- ⅔ cup labneh or full-fat Greek yogurt
- 2 teaspoons caraway seeds, toasted
- 1 tablespoon fresh basil leaves, torn into ¼-inch pieces