When it comes to desserts, few can rival the comforting and nostalgic appeal of a warm apple rhubarb crumble. But what if we told you there’s a way to elevate this beloved treat even further?
Enter the sous-vide apple rhubarb crumble—a dessert that combines the sous-vide cooking technique’s precision with the timeless flavours of tart rhubarb and sweet apples.
Honeycrisp apples and rhubarb, tossed with cinnamon, brown sugar, orange juice, and vanilla, then sous-vide for 75 minutes. The rhubarb melts in your mouth while the apple retains a lovely tender-crisp bite. Layered with granola, then topped with tiny scoops of strawberry and vanilla ice cream. A lovely, light fresh and very easy dessert, perfect for Mother’s Day. Also delicious topped with yogurt for a Mother’s Day brunch.
Let’s dive into this super easy recipe!
Ingredients
Filling
- Apples
- Rhubarb stalks
- Ground cinnamon
- Brown sugar
- Orange juice
- Ground nutmeg
- Vanilla
For serving
- Granola
- Ice cream
- Fresh mint
See recipe card for quantities.
Instructions
Preheat a sous-vide water bath to 142°F (61°C).
Combine the filling ingredients into a large bowl and toss until the fruit is evenly coated with the sugar and spices.
Transfer the apple rhubarb mixture to a sous-vide bag. Seal the bag using a vacuum sealer, ensuring an airtight seal.
Submerge the sealed bag in the preheated water bath and cook for 1 hour and 15 minutes. The precise cooking time will depend on the desired tenderness of the fruit. Cooking it for 1 hour will yield slightly firmer fruit, while 1.5 hours will result in a softer texture. The sous-vide technique ensures the filling cooks evenly and retains its natural juices.
Remove the sous-vide bag from the water bath and carefully open it, taking care not to lose any of the precious juices.
Assemble the cups. Start with a layer of the apple-rhubarb mixture, then granola, then apple-rhubarb mixture, and top with more granola. Add a scoop of vanilla & strawberry ice cream and sprinkled with chopped mint! Also delicious topped with yogurt!
Watch how these sous-vide apple rhubarb crumble cups were made here.
The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.
Equipment
Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set.
Related
Looking for other sous-vide recipes? Try these:
📖 Recipe
Sous-vide Apple Rhubarb Crumble Cups
Ingredients
Filling
- 4 large apples chopped into ½ inch cubes (we use Honeycrisp because they keep a nice bite once cooked).
- 6 – 8-inch thin rhubarb stalks, chopped into ½ inch pieces
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon orange juice
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla
For Serving
- 250 grams granola your favourite homemade or bought
- Vanilla & strawberry ice cream
- Fresh mint chopped
Instructions
- Preheat a sous-vide water bath to 142°F (61°C).
- Combine the filling ingredients into a large bowl and toss until the fruit is evenly coated with the sugar and spices.
- Transfer the apple rhubarb mixture to a sous-vide bag. Seal the bag using a vacuum sealer, ensuring an airtight seal.
- Submerge the sealed bag in the preheated water bath and cook for 1 hour and 20 minutes. The precise cooking time will depend on the desired tenderness of the fruit. Cooking it for 1 hour will yield slightly firmer fruit, while 1.5 hours will result in a softer texture. The sous-vide technique ensures the filling cooks evenly and retains its natural juices.
- Remove the sous-vide bag from the water bath and carefully open it, taking care not to lose any of the precious juices.
- Assemble the cups. Start with a layer of the apple-rhubarb mixture, then granola, then apple-rhubarb mixture, and top with more granola. Add a scoop of vanilla & strawberry ice cream and sprinkle with fresh mint! Also delicious topped with yogurt!
Leave a Reply