1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (294g) Recipe makes 8 servings
Calories 440
Calories from Fat 3		(0%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 1139mg		32%
Total Carbohydrate 114.4g		38%
	Dietary Fiber 8.8g	35%
	Sugars 98.4g
Protein 5.2g		10%
detailed view... how is this calculated?

Menus using this recipe:

Moving: Cleaning out the Pantry Menu #3

HeatherFeather

Rote Grütze German Mixed Berry Pudding

Recipe #91355 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Molly53
May 18, 2004

Rubies in springtime. A traditional German dessert posted in response to a recipe request. I estimated the measurement of the cornstarch. The original recipe called for 100 grams.

SERVES 8 (change servings and units)

Ingredients

2 1/4 lbs currants or raspberries or brambleberries or strawberries or sour cherries or plums (assorted red fruits, in any combination)
1/2 cup sugar (or more to taste, depending on the tartness of the fruit)
1 quart water
1/2 cup cornstarch
1 cup rum (optional)
milk or cream, to serve with the dessert

Directions

1
Wash fruit and pick through for stems (reserve 3/4 cup).
2
Combine the remaining fruit with water (reserving 1 cup), and sugar in a saucepan.
3
Bring to a boil and cook fruit over medium heat until done but still holding its shape.
4
Sweeten to taste with more sugar, if needed.
5
Stir corn starch into reserved water until dissolved and stir into the juice.
6
Bring to boil, cook until thickened, and remove from heat.
7
Blend in the rum if desired.
8
Mash reserved, uncooked fruit in blender and stir into the thickened juice.
9
Eat Rote GrÃ¼tze either hot or cold and serve with cold milk or cream.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Low Fat Peanut Butter Oatmeal Cookie

Gemelli With Asparagus and Pine Nuts

Soda Crackers

Savory Ranch Potatoes

Thanksgiving Hangover Breakfast

Featured Reviews for This Recipe

From: HeatherFeather

On Jun 9, 2007

This is so very similar to the way I make this recipe, so I am leaving just a comment with my variations. I use a mix of frozen berres which I thaw only slightly before stewing in the water. I only add enough water to cover the fruit by about 1/2-1". I have never added rum, but I do add a few spoonfuls of Chambord (raspberry cordial) if I happen to have some lying around. I always serve this warm, with a small scoop of premium vanilla ice cream in the center of the plate, which was how we always ate this in Germany. I ofen set some heavy cream on the side as well to pour over the top as desired. This is my husband's #1 favorite dessert.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: kir

On May 27, 2004

Directions a little vague, but it was just soooo goooood!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Anke R

On Nov 5, 2004

This is just like the one I usually make, though I couldn't be so precise with the ingredients. I just take which ever red fruit I like as I have them available or buy a frozen assortment and then I just add the other ingredients as I go along. It has a sort of sweet and sour taste. It is very refreshing in summer, but I sometimes get a craving for it in winter, hence the frozen fruit. In my family you eat it hot with milk or cold with hot vanilla sauce. In my childhood the milk version would also be served as a main dish in summer. Real comfort food.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Danilú

On Jul 10, 2009

I loved it. I had it for breakfast in Hamburg on a trip and wanted to make it myself at home. This recipe is excelent thank you Molly 53!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews