“This is a classic Danish dessert. I like it because it is so versatile, you can use the fruit on hand. For me it would include some rhubarb, because it grows well here, and I love it! Posted for ZWT9”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
  • 3 cups water
  • 1 cup sugar
  • 14 cup cornstarch, dissolved in 1/2 cup cold water
  • 1 cup heavy cream (plain or sweetened and whipped)

Directions

  1. Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
  2. Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
  3. Serve chilled with either plain or whipped cream.

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