|White bread slices||8 Large (Fairly Thin With Crusts Removed)|
|Black currants||1⁄2 Pound|
|Granulated sugar||1⁄2 Pound|
|Small strawberries/Large ones halved||1⁄2 Pound|
Put one slice of bread on one side for the top; use the remainder to line the base and sides of a 2 pint (a good litre) round, fairly shallow, dish.
Put the rhubarb, cut into 1/2 inch (1.25 cm) slices, with the black currants in a saucepan, add the sugar and water and bring to the boil and simmer for a few minutes until barely tender, stirring.
Add the raspberries and strawberries and cook for a further minute.
Turn the mixture into the dish, place the slice of bread on the top and bend over the tops of the sliced bread at the sides towards the centre.
Put a saucer on top, pressing down a little until the juice rises to the top of the dish.
Leave to soak until cold or overnight in the refrigerator.
Turn out just before serving and serve with lots of cream.