Rote Grütze (Summer Fruit pudding)
Traditional German berry pudding, a great summer dessert that can easily be spiced up for winter too.
Ingredients
- 250 g berries any combo of fresh or defrosted raspberries, strawberries, blackberries, blueberries, cherries, currants
- 25-50 g sugar
- 90-125 ml red fruit juice water in a pinch
- 25 g corn starch
Optional Extras - any combination
- 1 squeeze of lemon
- 1 Cinnamon stick or ½ tsp ground
- ½ tsp Vanilla Extract
- ½ dash rose water start light handed - it's strong stuff!
- a couple more ideas in the notes below
To Serve
- to serve: fresh cream ice cream, whipped cream, custard, yogurt - you get the idea
- 1 handful Mint leaves for garnish
- Dark chocolate Grated (think - Rote Grutze topped with cream and some shavings of chocolate on top?!)
Instructions
- Clean berries and put in saucepan over medium heat, add 25g sugar and stir, taste before adding more. Bring to a boil, stirring constantly. Add a splash of juice or water if needed. Add optional cinnamon stick.
- In a small bowl, whisk together cornstarch and juice or water until smooth. Pour about half into the fruit and stir. Reduce heat and let simmer for 3 minutes. Adjust as needed with cornstarch slurry or straight juice/water to desired consistency - keep in mind it will thicken as it cools.
- Take off heat. Add lemon or vanilla if using.
- Serve warm with a small pitcher of cold cream (or your desired cream based goodie).
Notes
Fun fact: My husband took one look at Rote Grütze and said "OH! Hey! It's monkey blood!" Here's Tony Singh's very classy take on raspberry sauce for ice cream aka Monkey Blood Sundaes. He uses green cardamom and star anise, he does a second topping- a peppercorn syrup that also has cinnamon. I imagine any of these spices would work well here.