Rhubarb & Strawberry porridge with a twist

Any foreigner arriving in Denmark will be asked to pronounce the name of this dish: Rødgrød
med Fløde! The trick is really to stick the tongue out when you say it. Here I have a really simplified version for you. Upgraded in nutrition and packed with fibres as well as vitamin C.

1 kg mix of rhubarbs and strawberries, if you only have one
component that can be used alone.
5 dl water
250 g coconut sugar if you can get it - otherwise normal sugar
1.5 cm of grated ginger
15 grams corn flour
Clean the fruit and cut the rhubarbs into bite size pieces
Add the fruit, coconut sugar and ginger into a pot with the water
and boil. Once boiling turn it down to a simmer for 20 minutes.
Remove the foam that can occur on top. Mix the cornflour in a
100 ml of cold water and add it to the pot, stir and continue to
simmer for another 2 minutes. Remove from the heat. Blend the
porridge and leave to cool. Serve in bowls, traditionally topped
with cream and sugar, however I love it with oat milk and mint.

Notes: you can add zest and juice of an orange to the dish. Any
left over can be enjoyed for breakfast with oats in it.

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