Sous Vide Rhubarb Fool with Creme Fraiche
The fool, an old-fashioned English dessert, is typically made with gooseberries. For this modern take, we used seasonal rhubarb, and prepared it using the Anova Sous Vide Precision Cooker.
Ingredients
- 2 cups diced rhubarb
- 1/2 cup light brown sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon cinnamon
- Pinch kosher salt
- 1 1/2 cups heavy cream
- 1/2 cup toasted almonds, chopped
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