Wash the berries, pluck the flower heads and stems. Pit the cherries, peel the rhubarb and cut into pieces. If only frozen fruit is available, thaw it, collect the juice and mix it with the red wine.
Add the cinnamon stick and sago to the red wine juice and bring to the boil. As soon as the sago pearls are translucent or overcooked, add the sugar and the rhubarb cut into pieces and bring to the boil. Mix in the rest of the fruit and cook for two minutes, allow to cool and refrigerate overnight.
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