Rote Grütze

Name: Rote Grütze
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Cuisine: German
Ingredients: 250g Strawberries, hulled and chopped; 150g Raspberries; 150g Red Currants, stemmed; 150g Sour Cherries, pitted (fresh or jarred, drained); 300ml Red Fruit Juice, cherry or red currant; 80g Granulated Sugar; 35g Cornstarch; 1 tbsp Lemon Juice; 400ml Whole Milk; 100ml Heavy Cream; 1 Vanilla Bean, split and scraped (or 2 tsp pure vanilla extract); 4 Egg Yolks; 60g Granulated Sugar; 1 pinch of Salt, fine

Rote Grütze is a jewel-toned German summer dessert of gently cooked red fruits, brightened with a splash of lemon and set into a glossy, spoonable compote. It’s traditionally served chilled with a silky vanilla custard or lightly whipped cream for a lovely contrast of tart fruit and sweet cream. The result is refreshing, fruity, and elegant—perfect for warm evenings or a crowd-pleasing finish to any meal.

Rote Grütze is a jewel-toned German summer dessert of gently cooked red fruits, brightened with a splash of lemon and set into a g... Show more

Traditional German Recipe

Health Grade

D · Occasional

Rating

4.0

Time

2 hrs30 min

Price

1,68 €

Calories

498 kcal

vegetarian

low calorie

gluten free

low sodium

Method

Wash the fruit

Rinse the Strawberries, Raspberries, Red Currants, and Sour Cherries under cold running water, then let them drain well in a sieve. If the cherries are from a jar, drain them thoroughly too.

Prep the berries

Hull the strawberries and cut them into bite-size pieces. Strip off any remaining stems from the red currants, and if the cherries are not already pitted, remove the pits now. Leave the raspberries whole so they hold their shape in the finished dessert.

Cook the grütze

In a medium saucepan, whisk a few spoonfuls of the Red Fruit Juice with the Cornstarch until smooth, then whisk in the rest of the juice and the Granulated Sugar. Add the prepared fruit and the Lemon Juice, bring everything to a boil over medium heat, and simmer for 2-3 minutes, stirring gently, until the mixture looks glossy and lightly thickened.

Chill the grütze

Transfer the grütze to a bowl or individual serving glasses and let it cool until just warm. Cover and chill for at least 2 hours until fully set and cold.

Make the sauce

Split the Vanilla Bean lengthwise and scrape the seeds into a saucepan with the Whole Milk and Heavy Cream; add the pod too. Warm the mixture over low heat until steaming, not boiling. In a bowl, whisk the Egg Yolks, the remaining sugar, and the Salt until smooth and slightly pale, then slowly whisk in the hot milk mixture in a thin stream to temper the yolks. Return everything to the saucepan and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon; remove the vanilla pod before serving.

Serve it

Spoon the chilled grütze into dessert bowls and pour the vanilla sauce over the top or around the side. Serve right away while the sauce is silky and the fruit is cold.