Rødgrød med fløde (Danish red berry pudding with cream)
The dish Danes make foreigners try to pronounce: a glossy, sweet-sharp pudding of summer berries and rhubarb, thickened just enough to hold a spoon's shape, chilled and served with cold cream poured over. A little more fruit and a little less sugar let the berries taste of themselves.
- Time
- 30 min (15 prep + 15 cook)
- Servings
- 4
- Per serving
- 373 kcal
- Protein
- 3 g
Ingredients
- 2 1/2 cups strawberries, hulled, halved if large
- 1 3/4 cups red currants, stripped from the stalks (or more strawberries)
- 2 stalks rhubarb, in 1/2 cm (1/4-inch) slices
- 1 1/4 cups water
- 1/2 cup + 1 tbsp granulated sugar, 2 tsp kept back for the top
- 1 tsp vanilla extract, or 1/2 vanilla pod, split
- 1 1/4 cups raspberries
- 2 1/2 tbsp potato starch (potato flour)
- scant 1/2 cup water, cold, for the starch
To serve
- 3/4 cup heavy cream, very cold
Steps
- Put the strawberries, currants, rhubarb, 1 1/4 cups water, the sugar (keep back 2 teaspoons for the top) and vanilla in a pot and stir. If you have time, leave it for 30 minutes so the fruit lets go of some juice.
- Bring slowly to a boil, skim off any foam and simmer very gently for 3–4 minutes, until the rhubarb is soft and the berries still hold their shape. Take the pot off the heat and fold in the raspberries.
- Stir the potato starch into the 1 dl (scant 1/2 cup) of cold water. With the pot still off the heat, pour it in a little at a time, stirring gently, and stop when the pudding is thickened but still a little runny. Do not let it boil again, or it turns gluey.
- Pour into a serving bowl and sprinkle the sugar you kept back over the top in a thin layer, to stop a skin from forming. Cool, then chill for at least 3 hours. It keeps 3 days in the fridge.
- Serve cold, with the cream poured over at the table.
Good to know
Which berries work?
Almost any red summer fruit: strawberries, raspberries, red and black currants, cherries. Frozen berries are fine out of season; let them thaw in the pot first.
How much cream is right?
Danish recipes usually pour on 2 dl (a good 3/4 cup) or whip it. That richer pour gives a score of about 31 instead of 34.
Why potato starch and not cornflour?
Potato starch sets clear and glossy, which is the look of a proper rødgrød. Cornflour also works and turns slightly cloudier.
Alternative
Per
- Calories
- 95
- Protein
- (4%)
- 1 g
- Fat
- (40%)
- 4 g
- Carbohydrates
- (56%)
- 14 g
- of which sugar
- 10 g
- Fiber
- 2 g
- Sodium
- 4 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1492 kcal goes into the pot and 1614 g of ingredients comes out as about 1575 g of food: 95 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.