Rote Grütze
German Mixed Berry Pudding

One person called this dessert, Rubies in Springtime. This would be fun if you used the red fruits.

2 1/4 lbs currants or raspberries or brambleberries or strawberries or sour cherries or plums (assorted red fruits, in any combination)

1/2 cup sugar (or more to taste, depending on the tartness of the fruit)

1 quart water
1/2 cup cornstarch
1 cup rum (optional)
milk or cream, to serve with the dessert

8 servings

 

25 minutes 10 mins prep

Wash fruit and pick through for stems (reserve 3/4 cup).

Combine the remaining fruit with water (reserving 1 cup), and sugar in a saucepan.
Bring to a boil and cook fruit over medium heat until done but still holding its shape.Sweeten to taste with more sugar, if needed.

Stir corn starch into reserved water until dissolved and stir into the juice.
Bring to boil, cook until thickened, and remove from heat.
Blend in the rum if desired.
Mash reserved, uncooked fruit in blender and stir into the thickened juice.

Eat Rote Grütze either hot or cold and serve with cold milk or cream.