With Heather’s request, we asked for your favorite raspberry recipes. Marilyn Smith, Richmond, Indiana, sent several. One had an intriguing name, Rothe Gruete, and I had to research it. In Danish, it’s rødgrød, in German it’s rote grütze, and in low German it’s rode grütt, all translating to “red groats.” The Danish often refer to the dish as “red groats with cream.”
It’s a dessert, similar to a pudding with starch and sugar added to summer berries (red currants, black currants, raspberries, strawberries, blackberries, bilberries or stoned black cherries).
Marilyn says this recipe came from a 1930 cookbook.
• 1⁄3 cup cornstarch
• 4 cups cold water
• 1 quart red raspberries
• 1 quart red currants
• 1-1⁄2 cups sugar
1. Dissolve cornstarch in cold water.
2. In saucepan, boil raspberries and currants until tender; strain. Add sugar, and return to boiling. Stir in cornstarch mixture, and boil until thick.
3. Place mixture in mold and chill until firm. Serve hot or cold, with milk, milk and sugar, a vanilla sauce, whipped cream or custard.