Rote Grutze

Rote grütze is a red fruit pudding that is a popular dessert in north Germany. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little cornstarch or cornflour. It’s served with cream (sahne), milk or vanilla sauce or ice-cream.

Ingredients:

• 2 lbs ripe fruit as listed above, using at least 2 types

• 3 cups water

• 1/4 cup cornstarch

• granulated sugar as needed

Instructions:

• Wash and prepare fruit. If using cherries, remove pits. If using rhubarb, cut into large dice.

• In a large pot, combine fruit and water. Cook over low heat until fruit is tender.

• Line a sieve with cheesecloth and place over large bowl. Pour cooked fruit into sieve. Do not crush fruit. Put fruit into large serving dish.

• Add water to juice to make 1 quart (1 litre) and bring to boil over medium heat.

• Mix cornstarch with a bit of cold water. Add to hot juice, stirring constantly.

• Sweeten with sugar if needed. Pour thickened juice over fruit.

• Sprinkle lightly with sugar to prevent a skin from forming on surface.

• Refrigerate until serving. Makes 4 servings.