Rote Grütze (German Red Berry Dessert) is a traditional German recipe for a classic dessert of stewed berries thickened with cornflour served with cream. The full recipe is presented here and I hope you enjoy this classic German version of: German Red Berry Dessert (Rote Grütze).
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This is a classic North German recipe for a red berry dessert. Traditionally it's served accompanied by fresh cream or whipped cream.
Ingredients:
500g mixed berries (any combination of fresh or frozen raspberries, strawberries, blackberries, blueberries, cherries, redcurrants, blackcurrants)
100g sugar
250ml red fruit juice
45g cornflour (cornstarch)
120ml cold double cream
Method:
Wash and chop the berries as needed.
Combine the fresh or frozen berries and sugar in a saucepan over medium heat. Bring to a gentle boil, stirring constantly (if using fresh berries you will need to add a splash of the juice).
In a small bowl, whisk together the cornflour and juice until a smooth lump-free slurry forms. Pour this mixture into the fruit and stir to combine. Reduce heat and let everything simmer for 1-3 minutes or until it thickens to your liking. If the mixture becomes too thick, add more fruit juice to thin it down.
Take off the heat, divide evenly between four bowls, then set aside to cool. Serve with a small pitcher of fresh, cold double cream to pour over the Rote Grütze.
The traditional way of serving Rote Grütze is with double cream, but you can also serve with vanilla custard, ice cream, whipped cream or vanilla-flavoured sour cream.
In Germany this is also blended with custard or meringue and used as a filling for tarts.
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