Rhubarb Mimosa


Elevate brunch—or any meal—with this elegant and bold take on a mimosa.


For the Rhubarb Extract:

½ lb rhubarb, sliced
½ C  water
1 tsp grapeseed oil

For the Rhubarb Infusion:

1 lb rhubarb, sliced
1 C St. Germain liqueur 

For the Cocktail:

1 Tbsp fresh lemon juice 
1 750 ml bottle Brut Champagne, or other dry sparkling wine



  • Sous vide circulator
  • Sous vide pouch
  • Vacuum sealer
  • Fine-mesh sieve
  • Champagne glass


Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)


Recipe yields about 1 ¼ cups of the extract and infusion combined—enough for about 3 cocktails.


For the Rhubarb Extract:

  1. Combine all ingredients in a sous vide pouch and seal.
  2. Cook in water bath at 181.4°F (83°C) for 12 hours.
  3. Strain the liquid. Chill until ready to serve.

For the Rhubarb Infusion:

  1. Combine rhubarb and St. Germain liqueur in a sous vide pouch and seal.
  2. Cook in water bath at 181.4°F (83°C) for 30 minutes.
  3. Strain the liquid and chill. (Extra cooked rhubarb can be used as topping for ice cream or yogurt, or dried.)
  4. Recipe will yield 1¼ cups of extract and infusion combined.

To Build:

  1. For each cocktail, pour 4 tablespoons of the St. Germain-rhubarb infusion, 2 tablespoons of the rhubarb extract, and 1 tablespoon lemon juice into a Champagne glass.
  2. Top with Champagne or sparkling wine.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.

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