Rødgrød (in Danish), Rote Grütze (in German or Rode Grütt) meaning is “red groat”, and it is a sweet fruit dish from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so, literally “red porridge with cream”, is a commonly used shibboleth since the early 1900s. Rødgrød or Rote Grütze was traditionally made of groat or grit, as revealed by the second component of the name in Danish, German, or Low German.
Semolina and sago are used in some family recipes; potato starch is today the standard choice to achieve a creamy to pudding-like starch gelatinization The essential ingredients that justify the adjective are red summer berries such as redcurrant, blackcurrant, raspberries, strawberries blackberries, bilberries, and stoned black cherries. The essential flavour can be achieved with redcurrant alone; a small amount of blackcurrant will add variety; sugar is used to intensify the flavour. The amounts of starch, sago, semolina differ with the solidity desired; 20 to 60 grams on a kilogram or liter of the recipe are usual; sago, groat or grit have to soak before they can be used
The preparation is basically that of a pudding: The fruits are cooked briefly with sugar The mass should cool down for a moment so that the starch—dissolved in fruit juice or water—can be stirred into it without clumping. A second cooking process of one to two minutes is needed to start the gelatinization; remaining streaks of white starch have to clear up in this process.
Rote Grütze is served hot or cold as a dessert with milk, a mixture of milk and vanilla sugar, vanilla sauce, (whipped) cream, vanilla ice cream or custard to balance the refreshing taste of the fruit acids.
There are several modern variants of rodgrod sold basically in German supermarkets: grüne Grütze, the green variant, is made from goosberries and rhubarb in combination with kiwifruits and apples. In Denmark, a similar dish is known as stikkelsbærgrød (gooseberry jelly). To make blaue Grütze, the blue variant, blackberries, bilberries, blackcurrant and grapes are usually used. Gelbe Grütze consists of peaches, yellow gooseberries, bananas, gold kiwifruit, or other yellow fruits.
In Poland, parts of Russia, the Baltic States, Finland and Ukraine, kissel is known as a dessert similar to the Danish rodgrod.
In the US Virgin Islands—formerly the Danish West Indies before the US purchased the islands in 1917—it is known as “red grout” and is made with tapioca, guava, and sugar, served with a custard sauce.
The German Grote Grütze in Hamburg style″is made with vanilla sauce