Cook Time: 30 minutes
Chill: 2 hours
Total Time: 2 hours, 30 minutes
- 1 1/2 lb. red berries or fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
- 3 cups water
- 1 cup sugar
- 1/4 cup potato starch or cornstarch, dissolved in 1/2 cup cold water
- 1 cup heavy cream, plain or whipped with 1 Tbsp. vanilla sugar
Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into 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 berry seeds.
Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved potato flour 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 cling wrap, and refrigerate for at least two hours and up to two days. Serve chilled with either plain or whipped cream.