Rote Grütze Recipe

About this recipe

Rote Grütze is a classic German dessert that also makes for a delightful breakfast option. This vibrant dish features a medley of strawberries gently simmered with maple syrup, lemon juice, and a hint of vanilla, creating a luscious and naturally sweet compote. Thickened to perfection with cornflour, it achieves a smooth, glossy texture that pairs beautifully with creamy vanilla custard. A pinch of salt enhances the flavors, while fresh mint adds a refreshing touch. This recipe is entirely vegan and gluten-free, making it a versatile treat that caters to various dietary preferences. Whether enjoyed warm or chilled, Rote Grütze is a simple yet indulgent way to savor the natural sweetness of fruit while starting your day or ending a meal on a light and satisfying note.

Ingredients

• 500 G The Fruit And Veg Man Strawberries Spanish (Punnet - 500g)
• 500 G Brown & Polson Cornflour
• 187 Ml Pure Maple Syrup, 187Ml
• 30 Ml Sprig Natural Bourbon Vanilla | 20 Ml Extract | Superior Quality | Chemical-Free | Alcohol-Free | For Gourmet Baking & Desserts
• 250 Ml Oatly Vanilla Custard
• - Tata Salt
• 25G Natco Mint
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. In a medium saucepan, combine the mixed berries, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Cook over medium heat for 5-7 minutes until the berries release their juices and begin to soften.
2. 2. In a small bowl, mix the cornflour with 2 tablespoons of cold water to create a smooth slurry. Gradually stir the slurry into the simmering berry mixture, ensuring there are no lumps.
3. 3. Continue cooking the berry mixture for 2-3 minutes, stirring constantly, until it thickens into a glossy compote. Remove from heat and let it cool slightly.
4. 4. Divide the Rote Grütze into serving bowls and top each portion with a generous drizzle of plant-based vanilla custard.
5. 5. Garnish with fresh mint leaves if desired and serve warm or chilled for a refreshing, sweet breakfast.