-The rhubarb stems are rinsed and cut into slices 1 cm wide. Set aside about 100 grams for later use. 

The berries are cleaned and quartered. Set aside 75 grams.

Berries and rhubarb are placed in a pot with water and boiled until tender for 5-10 minutes.

Press everything through a sieve.

Pour the juice into a pot and bring to a boil.

Add the sugar and the berries and rhubarb you set aside earlier. Boil everything for 3-4 minutes.

Optionally, taste and add more sugar if needed.

Dissolve the potato flour in 2 dl of water and stir it into the pot. Note: The pudding must not boil once the potato flour is added, so remove the pot from heat immediately.

Pour the pudding into a bowl and sprinkle the surface with a little sugar.

Cool and serve with cold milk or cream.