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.