Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Rhubarb

Sous vide rhubarb is great after 25 to 45 minutes in the water bath at 183°F to 185°F (83.9°C to 85°C). It's usually enough time to tenderize it nicely. It can either be sous vided whole, or chopped into pieces first. Either way, the rhubarb should be placed into the sous vide bag in a single layer to ensure even cooking.

Sous vide rhubarb is great after 25 to 45 minutes in the water bath at 183°F to 185°F (83.9°C to 85°C). It's usually enough time to tenderize it nicely. It can either be sous vided whole, or chopped into pieces first. Either way, the rhubarb should be placed into the sous vide bag in a single layer to ensure even cooking.

New to Sous Vide?

I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Join Now!

What is the Best Sous Vide Rhubarb Temperatures and Times?

Sous vide rhubarb is great after 25 to 45 minutes in the water bath at 140°F (60°C) to 183°F (83.9°C), which ranges from slightly softened to completely tenderized.
  • Rhubarb: 141ºF for 25 to 45 Minutes (60.6ºC)

Do you have experience cooking rhubarb? Let us know your thoughts in the comments below!

Looking for more fruits and vegetables? Check out the sous vide fruits and vegetables time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Rhubarb Recipes?

Here are several of the Rhubarb recipes that I recommend trying out.

Sous Vide Rhubarb Shrub Recipe

Sous Vide Rhubarb Shrub Recipe image This sous vide shrub uses fresh rhubard for a bright and fruity shrub that can be used as is, with club soda, or as the base for cocktails and sauces.

Sous Vide Rhubarb Comments

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy