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Preparation : 10 min | Resting : 1 hr |
Cooking : 30 min | Equipment : |
Difficulty : | Rating : 0 rates |
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200 | g rhubarb, peeled and cut into 1cm pieces |
250 | g strawberries, halved |
400 | g apples, such as Golden or Boskoop, peeled and diced |
50 | g caster sugar |
50 | g golden brown sugar |
1 | Sprinkle the rhubarb with the caster sugar and macerate* for 1 hour. |
2 | Put the apples, strawberries, rhubarb and its juice, in the metal bowl with the golden brown sugar; run the PUREED SOUP programme. |