Valais compote

Ingredients for 1 servings:

• 1 ½ kg mixed fruits (e.g. raspberries, currants, blueberries, strawberries and cherries)
• 750 ml juice (rhubarb juice)
• 150 g powdered sugar
• 6 tbsp cornstarch
• 100 ml water, cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to eat straight away or preserve

Wash and drain the fruit. Pit the cherries, hull and halve the strawberries, and sort the other berries. Bring the rhubarb juice and powdered sugar to a boil. Mix the cornstarch with the cold water and stir it into the juice. Add the fruit and simmer over low heat for 5 minutes. Let the compote cool. Serve with vanilla sauce, of course. If you like, you can also pour the compote into jars, which will make a great treat for fall and winter, for example, for “ice cream and hot drinks.” To do this, you need to clean the jars and lids thoroughly. Bring the compote to a simmer, rinse the jars and lids again in hot, clear water, and dry them with a clean towel. Pour the compote into the still-hot jars up to the brim, screw on the lids, and let it cool slowly. Then store in a cool, dark place. It will keep for about a year.