German Dessert with Red Fruit Sauce Rote Grütze Recipe
Rote Grütze is a popular dessert from northern Germany made from a mixture of red fruits thickened with starch. It is usually served with vanilla sauce, whipped cream or yogurt, often in summer when fruit is at its best and cheapest. The taste is similar to a thick fruit compote or fruit pudding, but more intense and full of fruit pieces.
Rote Grütze showcases the flavour of red summer fruits in a simple, rustic German dessert. Thickened just enough to hold its shape but still full of whole fruit pieces, it’s refreshing yet satisfying and can be adapted to whatever berries you have on hand.
Chef's tips
Adjust the amount of starch depending on how juicy your fruit is and how thick you like the dessert – you can always add a little more dissolved starch if needed. Using a mix of sweet and tart fruits, such as strawberries with currants, gives the best balance of flavour.
How to serve
Serve in small glass bowls to show off the deep red colour, with a generous swirl of cream or a spoonful of natural yogurt on top. For a more elaborate dessert, layer Rote Grütze with crumbled cookies and cream in glasses to make simple parfaits.
Ingredients
- mixed red fruits e.g. pitted cherries, raspberries, strawberries, currants, fresh or frozen - 500 g
- cherry or currant juice preferably 100% or good quality - 250 ml
- sugar or more to taste - 60 g
- potato starch heaped - 3 tablespoons
- water for dissolving the starch - 3 tablespoons
- vanillin sugar optional - 1 teaspoon
- heavy cream for serving, can be replaced with yogurt - 150 ml
Preparation
- If using frozen fruit, take it out of the freezer in advance so it can partially thaw. Cherries should be pitted.
- Put the fruit into a saucepan, pour in the juice and add the sugar and vanillin sugar. Place over medium heat and cook until the fruit releases its juices and the mixture starts to simmer gently.
- In a small bowl, mix the potato starch with the water until there are no lumps.
- Reduce the heat under the saucepan to low. Pour the starch mixture in a thin stream into the hot fruit, stirring constantly with a spoon or whisk.
- Cook for another 1–2 minutes, stirring, until the mixture clearly thickens and resembles a thick fruit pudding with pieces of fruit.
- Taste and sweeten more if necessary. Remember that once cooled, the dessert will taste slightly less sweet.
- Pour the Rote Grütze into bowls or glasses. Serve slightly warm or completely chilled from the fridge.
- Before serving, drizzle the dessert with lightly whipped (or liquid) cream or add a spoonful of thick natural yogurt.
Storage
Store leftover Rote Grütze covered in the fridge for up to 3–4 days. If it thickens too much, stir in a little juice or water before serving to loosen the texture.
