Name: Rhubarb sous-vide with strawberry sauce and mascarpone
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Rhubarb; Strawberry; Mascarpone; Allulose; Almond; Balsamic vinegar; Basil

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender, Sous-vide

Kitchen: Italian

526

Servings: 2 (1 serving ≈ 379 gram)

Digestion time: 4 hour

Complete protein: ✔

Blend strawberries (250 g) with allulose (50 g), balsamic vinegar (15 g), and chopped basil (3 g) until a smooth sauce is achieved.

Clean and chop rhubarb (300 g) into large pieces. Place it in a bag, pour the strawberry sauce over it, and remove excess air.

Cook using the sous-vide method at 61-65 °C for about 45 minutes, until the rhubarb is tender but retains its shape.

Cool the bag in ice water. Arrange the rhubarb on plates, add mascarpone (120 g), drizzle with sauce, and sprinkle with chopped almonds (20 g).

Published: 02.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Rhubarb	Rhubarb	Ingredient quantity for Rhubarb in g
Include ingredient: Strawberry	Strawberry	Ingredient quantity for Strawberry in g
Include ingredient: Mascarpone	Mascarpone	Ingredient quantity for Mascarpone in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: Almond	Almond	Ingredient quantity for Almond in g
Include ingredient: Balsamic vinegar	Balsamic vinegar	Ingredient quantity for Balsamic vinegar in ml
Include ingredient: Basil	Basil	Ingredient quantity for Basil in g

	Product release:	758
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

1 25
	Blend with a blender	5
	Slice	5
	Cooking sous-vide	45
	Cool down	30

Proteins	2
Digestible proteins	1.1
Fats	8.4
Plaid	1.9
Net carbohydrates	3.8
Fructose	1.3
Calories	100 kcal
Indexes
Glycemic index	21
Glycemic load	1.8
Insulin index, II	14.9
Disease inflammatory index, DII	-0.31
Antioxidant, ORAC	2 149

Weight loss	Detention	Set
10%	7%	6%
972	1350	1620

Nutrient	% of RDA
C	2530279151
K	12161626123
B2	7861431
E	6661311

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

Nutrient	% of RDA
Fructose	??????
Proanthocyanidins	353569691712
Manganese	12151418125
Calcium	777776
Potassium	677854
Phosphorus	666842
Iron	521421

Nutrient	% of RDA
Cholesterol	878787348?174
Palmitic acid (Saturated)	16161624?32
Oleic acid (Omega-9)	12151321?16

Rhubarb sous-vide with strawberry sauce and mascarpone

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