Cut the strawberries in half or quarters if very big, you want even sized pieces.
Place the strawberries, sugar, water, vanilla pod and seeds into a pan and stir well to mix.
Bring to a simmer and cover with a lid.
Cook for 5 – 8 minutes.
Add enough water to the cornflour to make a thin watery paste.
Gradually pour the paste into the strawberries, stirring constantly and carry on simmering for about another minute until the mixture thickens to the consistency of pie filling. (If the strawberry mixture doesn’t thicken add a little more corn flour and water mixture).
Pour the Rødgrød into a serving bowl and drizzle with a little sugar to prevent a skin forming.
Served warm or cold with cream or milk.