Rote Grütze

German mixed red berries⏱ 30 min⚡ Vegetarian

Rote Grütze is a bright, jewel-toned berry pudding with a soft, spoonable set and a balance of tart and sweet fruit. Served with cool vanilla sauce, it is refreshing, creamy, and deeply summery despite its simple preparation.

Nutrition · per serving

321kcal

4.1gProtein

58.4gCarbs

8.6gFat

6.9gFiber

2 servings

Ingredients

14 items

Fruit base

red currants120 g

strawberries, hulled and halved or quartered if large120 g

raspberries80 g

sweet cherries, pitted and halved120 g

water100 ml

caster sugar45 g

lemon juice10 ml

Thickening slurry

cornstarch18 g

cold water30 ml

Vanilla sauce

whole milk180 ml

double cream40 ml

caster sugar20 g

vanilla extract5 ml

cornstarch6 g

Tips

•If your berries are especially sweet, reduce the sugar in the fruit base by 10-15 g.
•Frozen berries can be used; cook them straight from frozen and add 1-2 extra minutes.
•For a more traditional texture, avoid over-stirring once the raspberries go into the pan.
•The dessert is often even better after a short chill, but it is still delicious within the 30-minute time frame.

Steps

1
Rinse the red currants, strawberries, and raspberries gently, then drain well. Hull the strawberries and cut them into halves or quarters if large. Pit the cherries and halve them. Set aside a small handful of the prettiest berries for serving if you like. In a small saucepan, warm the milk, cream, sugar, vanilla extract, and cornstarch together, whisking from cold so the starch disperses smoothly.
120 g red currants120 g strawberries, hulled and halved or quartered if large80 g raspberries120 g sweet cherries, pitted and halved180 ml whole milk40 ml double cream20 g caster sugar5 ml vanilla extract6 g cornstarch
2
Cook the vanilla sauce over medium-low heat for 2-4 minutes, whisking constantly, until it just thickens enough to lightly coat the back of a spoon. Do not let it boil hard or it may become gluey. Pour into a bowl or jug, cover the surface, and let it cool while you make the fruit.
3
In another saucepan, combine the red currants, strawberries, raspberries, cherries, water, sugar, and lemon juice. Bring to a gentle simmer over medium heat and cook for about 4 minutes, stirring carefully so the softer berries keep some shape while the currants and cherries release their juices.
120 g red currants120 g strawberries, hulled and halved or quartered if large80 g raspberries120 g sweet cherries, pitted and halved100 ml water45 g caster sugar10 ml lemon juice
4
Stir the cornstarch and cold water together until completely smooth, then pour the slurry into the simmering fruit while stirring. Cook for 1-2 minutes more, until the juices turn glossy and lightly thickened. The mixture should be spoonable, not stiff; it will set a little more as it cools.
18 g cornstarch30 ml cold water
5
Divide the Rote Grütze between 2 bowls or glasses. Let it rest for about 10 minutes so it loses its steaming heat and the fruit gel settles slightly. Serve warm-cool or chilled further if preferred, with the vanilla sauce spooned over or alongside, plus any reserved berries on top.

Origin & History

Rote Grütze is a classic dessert from northern Germany, especially associated with Schleswig-Holstein and Hamburg, where tart red berries are abundant in summer. Traditionally made with a mixture of red fruits thickened lightly with starch, it is commonly served with cream, milk, or vanilla sauce.

german dessert berries vegetarian beginner stovetop summer

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Steps

Rinse the red currants, strawberries, and raspberries gently, then drain well. Hull the strawberries and cut them into halves or quarters if large. Pit the cherries and halve them. Set aside a small handful of the prettiest berries for serving if you like. In a small saucepan, warm the milk, cream, sugar, vanilla extract, and cornstarch together, whisking from cold so the starch disperses smoothly.

120 g red currants120 g strawberries, hulled and halved or quartered if large80 g raspberries120 g sweet cherries, pitted and halved180 ml whole milk40 ml double cream20 g caster sugar5 ml vanilla extract6 g cornstarch

Cook the vanilla sauce over medium-low heat for 2-4 minutes, whisking constantly, until it just thickens enough to lightly coat the back of a spoon. Do not let it boil hard or it may become gluey. Pour into a bowl or jug, cover the surface, and let it cool while you make the fruit.

In another saucepan, combine the red currants, strawberries, raspberries, cherries, water, sugar, and lemon juice. Bring to a gentle simmer over medium heat and cook for about 4 minutes, stirring carefully so the softer berries keep some shape while the currants and cherries release their juices.

120 g red currants120 g strawberries, hulled and halved or quartered if large80 g raspberries120 g sweet cherries, pitted and halved100 ml water45 g caster sugar10 ml lemon juice

Stir the cornstarch and cold water together until completely smooth, then pour the slurry into the simmering fruit while stirring. Cook for 1-2 minutes more, until the juices turn glossy and lightly thickened. The mixture should be spoonable, not stiff; it will set a little more as it cools.

18 g cornstarch30 ml cold water

Divide the Rote Grütze between 2 bowls or glasses. Let it rest for about 10 minutes so it loses its steaming heat and the fruit gel settles slightly. Serve warm-cool or chilled further if preferred, with the vanilla sauce spooned over or alongside, plus any reserved berries on top.