Summer Berry Pita

• 2 pounds fresh rhubarb stems
• 2 to 2½ cups granulated sugar, to your personal taste
• ½

Peel and cut the rhubarb stems into 1-inch-long pieces. Place in a large saucepan and add 2 cups of the sugar and the water. Bring to a boil, turn down to a simmer, and cook over low heat until very soft, then stir in both berries and salt. Cook on low heat until a thick, almost dry compote—halfway to fruit leather—is obtained in which positively no syrup is visible anymore. Cool completely. Mi