Rødgrød

Rødgrød, also known as Rote Grütze or Rode Grütt, is a tempting fruit dessert that originates from Denmark and Northern Germany. The name might be a bit of a tongue-twister for those unfamiliar with Danish pronunciation, but don't let that intimidate you! It's also referred to as "rødgrød med fløde" meaning "red porridge with cream" a phrase famously used as a linguistic challenge, or shibboleth, since the early 1900s.

Traditionally, this dish was made using groats or grits, as implied by the name in Danish, German, or Low German. While some family recipes may call for semolina or sago, these days, potato starch is commonly used to achieve that creamy, pudding-like consistency. The star ingredients are red summer berries, such as redcurrants, blackcurrants, raspberries, strawberries, blackberries, bilberries, and pitted black cherries. A bit of sugar is added to sweeten the mix, and the amount of starch can be adjusted depending on how thick you prefer the dessert.

To prepare Rødgrød, you cook the fruits with sugar, then let the mixture cool slightly before adding the starch to prevent clumping. After incorporating the starch, you cook it once more to achieve the perfect consistency. This delicious treat can be served hot or cold, often accompanied by milk, cream, vanilla ice cream, or custard to balance the tartness of the berries.

There are also modern variations of this classic dish, including Grüne Grütze (green variant), Blaue Grütze (blue variant), and Gelbe Grütze (yellow variant), each made with different types of fruits. Similar desserts, such as Kissel from Poland and other Eastern European countries, share many similarities with Rødgrød.

Interestingly, in the US Virgin Islands (formerly the Danish West Indies), there's a version called "Red Grout" made with tapioca, guava, and sugar, and served with a custard sauce.