Mutti's Rote Grütze ~ Fruit Pudding Recipe

This fruit pudding recipe, the original Rote Grütze, is one of Schleswig-Holstein's traditional desserts.  It could also be described as Germany's national dessert! 

Traditionally made with just fresh red currants or a combination of red currants and raspberries, there are many variations possible.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes


Makes 4 servings


  • 2 pounds ripe fruit, using at least 2 types (see hints below)
  • 3 cups water
  • ¼ 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. Serve over pudding, iced cream, etc.


  • Use ripe berries, such as strawberries, red or black currants, raspberries, cherries, cranberries.
  • Refrigerate any leftovers. To use, heat gently to thin the sauce. 

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