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Rote Grütze is a typical speciality in northern Germany. From East Friesland to Bremen and Hamburg and up to Mecklenburg-Vorpommern – the dessert is tradition everywhere.
In a Schleswig-Holstein dictionary from the 17th century the first recipe for Rote Grütze can be found – “Roode Grütt”. At this time the cereal porridge was cooked in black currant juice and served with cream or milk.
Two centuries later, many different recipes were created, that contribute to the multitude of recipes that exist today.
However, the origin is not quite clear, because the Scandinavians also claim the Rote Grütze for themselves.
Ingredients
- 1 pound strawberries
- 9 oz. raspberries
- 9 oz. red currants alternatively tart cherries
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 cinnamon stick
- 3 cups juice
- 3.5 oz. instant vanilla pudding
Instructions
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Wash all fruit, remove the stems, and cut the strawberries into small pieces.
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Add the fruit juice, sugar, cinnamon stick and vanilla extract to a medium sized pot and bring the mixture to a boil.
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In the meantime, reserve a few fruits for the garnish and set them aside.
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Add about half of the remaining fruit to the pot and simmer on low heat.
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Mix the vanilla pudding powder with a few tablespoons of water or juice in a small bowl and then blend it with the simmering fruit mixture.
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Bring to a boil and mix well until everything is well combined.
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Remove the pot from the heat and remove the cinnamon stick.
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Blend the remaining other half of fruit into the mixture.
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Portion the Rote Grütze into individual decorative glasses or into an airtight container. Allow to cool completely and store in the fridge until serving.
Notes
Serve with vanilla ice cream, vanilla sauce or heavy whipping cream and garnish with fresh berries.
Tip: You can make “Rote Grütze” with frozen fruit as well as with fresh fruit.
