Rote Grütze is a tasty berry dessert from Northern Germany. It’s particularly popular in summer when all the berries are in season. Served with vanilla sauce, or milk/cream. 

6 cups fresh or frozen, unsweetened berries (raspberries, blackberries, strawberries, red currants) – 1/2 cup sugar – 2 tbsp. sago/cornstarch – 1/4 cup cold water – 1 tbsp. fresh lemon juice – 1 tsp. vanilla extract

For fresh berries: stem, wash, dry in collander. For frozen: thaw before using. For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed. For chunkier (traditional!), process 3 or 4 cups, and chop the rest, blending with puree. Stir cornstarch or sago in cold water until smooth. Combine berries and sugar in non-stick pan; bring to a boil over medium heat, stirring constantly. Stir cornstarch mix again, add into berry mix, keep stirring. Reduce heat and let simmer for 3 mins, stirring constantly, until mix starts to thicken. Remove from heat; stir in lemon juice and vanilla. Pour into a serving bowl or individual dessert bowls. Cover and chill in the fridge for 24 hours. This is traditionally garnished with a Vanilla Custard Sauce , but you may also use whipped cream, vanilla ice cream, or heavy cream.

Is this the same thing as rød grød med fløde?

Not quite – Rødgrød classically uses no vanilla or lemon juice but only uses berries for the taste direction (And then sugar, obvs.)

And I’ve never heard of it served with custard instead of fløde.

But other than that, the recipes seem identical.

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