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Classic Rote Grütze | Fruity & summery
(0)
30 min
Quick
Knuspr-Küche
Ein traditioneller norddeutscher Sommer-Klassiker: Sonnengereifte Beeren und aromatische Kirschen, sanft eingekocht und serviert mit herrlich cremiger, hausgemachter Vanillesoße.
Ingredients
Preparation method
Preparation & berries
Gently wash the fresh berries and pat dry. Remove the stems from the strawberries and quarter or halve them. Strip the redcurrants from their stems using a fork.
Mix about 50 ml of the redcurrant juice with the cornstarch and 2 tbsp of the sugar until smooth and lump-free. Bring the remaining juice to a boil in a saucepan with 80 g of the sugar.
Cooking the Rote Grütze
As soon as the juice boils, briefly remove the pan from the heat and whisk in the cornstarch mixture. Return to the stove and simmer gently for about 1 minute, stirring constantly, until the mixture thickens.
Chef's tip
The Rote Grütze tastes even more flavorful after infusing in the refrigerator for a few hours. Stored in an airtight container, it stays fresh for about 3–4 days.
For a vegan version, cornstarch can also be used as a thickening agent for the vanilla sauce (made with plant milk and Bourbon vanilla).
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