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    Rhubarb And Strawberry Compote

    Lemongrass and orange juice add a twist to this classic combination.

    Servings 4 persons, Preparation time 0 minutes, Cooking time: 23 minutes


    • 300 g rhubarb sticks
    • 400 g strawberries
    • 100 ml orange juice
    • 3 tsp finely chopped lemongrass (about 5 cm piece)
    • 100 g sugar
    • 1 vanilla pod


    • Remove the leaves from the rhubarb, trim the ends, peel and slice into 1-2 cm pieces. Hull and quarter the strawberries. Split the vanilla pod lengthways and scrape out the seeds. Reserve both the seeds and the pod.
    • Place all of the ingredients into the soup maker and pour in 300 ml water. Close the lid and select the compote program.
    • When the program is ready, press the manual blending function shortly for one or two times. You can drain some of the liquid before blending to get a thicker consistency.
    • Open the lid and serve, or refrigerate until use.
    Rhubarb And Strawberry Compote | Philips

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