Danish Red Berry Pudding With Cream

• 1 1/2 lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
• 3 cups water
• 1 cup sugar
• 1/4 cup cornstarch, dissolved in 1/2 cup cold water
• 1 cup heavy cream (plain or sweetened and whipped)

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.

black currants, water, sugar, cornstarch, heavy cream

Taken from www.food.com/recipe/danish-red-berry-pudding-with-cream-504594 (may not work)