Rødgrød med FlødeRed Berry Pudding with Cream

Name: Rødgrød med Fløde (Red Berry Pudding with Cream)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Denmark
Ingredients: 320 g Strawberry (halved); 220 g Raspberry; 160 g Red Currant; 240 g Rhubarb (sliced); 650 ml Water; 120 g White Sugar; 25 g Corn Starch; 40 ml Water (cold); 260 ml Heavy Cream (cold)

This old-fashioned Danish berry dessert is gently cooked until thick and spoonable, with a bright sweet-tart flavor from summer fruit and rhubarb. Served cold with cream, it is simple, refreshing, and deeply nostalgic.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

301kcal

Calories

Protein

16g

Fat

39g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pudding

320g
Strawberry (halved)
220g
Raspberry
160g
Red Currant
240g
Rhubarb (sliced)
650ml
Water
120g
White Sugar

Slurry

25g
Corn Starch
40ml
Water (cold)

Serving

260ml
Heavy Cream (cold)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the strawberry, raspberry, red currant, rhubarb, water, and white sugar in a saucepan.
02
Bring to a gentle simmer and cook for 10 to 12 minutes, until the rhubarb softens and the berries begin to break down.
03
Stir the corn starch with the cold water until smooth. Pour it into the hot fruit while stirring.
04
Cook for 1 to 2 minutes, until glossy and thickened, then cool and refrigerate until chilled.
05
Spoon into bowls and pour over the cold heavy cream.

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