Rote Grütze – German Fruit Pudding

Rote Gruetze_expatica-com_page

2 lbs ripe fruit as listed above, using at least 2 types
3 cups water
1/4 cup cornstarch
granulated sugar as needed


[1] Wash and prepare fruit. If using cherries, remove pits. If using rhubarb, cut into large dice.

[2] In a large pot, combine fruit and water. Cook over low heat until fruit is tender.

[3] Line a sieve with cheesecloth and place over large bowl. Pour cooked fruit into sieve. Do not crush fruit. Put fruit into large serving dish.

[4] Add water to juice to make 1 quart (1 litre) and bring to boil over medium heat.

[5] Mix cornstarch with a bit of cold water. Add to hot juice, stirring constantly.

[6] Sweeten with sugar if needed. Pour thickened juice over fruit.

[7] Sprinkle lightly with sugar to prevent a skin from forming on surface.

[8] Refrigerate until serving.

Makes 4 servings.

This is a wonderful garnish for Rote Grütze.

German Vanilla Sauce

Preparation time:  2 hours
Makes: 2 1/4 cups of sauce,
4 – 6 servings

2 cups whole milk or half and half
4 large egg yolks
1/2 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract


[1] Bring milk to a simmer in a saucepan over medium heat.  Set aside.

[2] Whisk egg yolks, sugar and salt together in a medium bowl until the mixture is thick and well-blended.

[3] Slowly pour the hot milk into the egg mixture, whisking constantly.  Return to pan.

[4] Cook over low heat, stirring constantly with a wooden spoon, for 15 – 20 minutes, or until sauce is thick enough to coat the back of a spoon.  Do not allow sauce to boil.

[5] Immediately pour into a glass bowl and stir in the vanilla.

[6] Cover the top of the sauce with plastic wrap to prevent a skin.  Refrigerate until needed.

This is a thin, pouring sauce that you may also serve in a pitcher.  Use chilled, or at room temperature.