The word Grød describes the consistency of a dish, once cooked, and can be made of rice, oat, corn, potatoes, wheat, rye, fruit etc. Grød (aka Porridge) has been a popular food in Northern Europe and Russia since the 1900 and was commonly used as a prison food in the UK. It is known to be inexpensive, easily digestible and to provide a long sensation of fullness.
In Denmark “Rød Grød med Fløde” describes a classic summer dish made of cooked red berries served with ice-cold cream or milk. It can be made with several different types of berries or simply just with a single berry. Some of the more popular berries used include raspberries, strawberries, red currant, black berries and rhubarb (although not a berry). Rød Grød is a delicious and refreshing summer dessert which can be served either warm or cold and it is really quick and easy to make. I hope you enjoy this classic Danish dish.
1 lb strawberries
6 oz raspberries
1 cup water
1/2 cup sugar
3 tbsp cornstarch
Cold cream or milk for serving
Clean rhubarb under cold running water, cut into 2 inch pieces. Rinse off strawberries, cut off top and slice in half. Look over raspberries for dirt. Place rhubarb, strawberries and raspberries in a cooking pot, add water and sugar. Simmer covered over medium-low heat for 15 minutes. Pour cooked fruit into a sieve and press fruit through the sieve using the backside of a large spoon until only seeds remain. Make sure to scrape the thick fruit pulp from the underside of the sieve, that’s the good stuff.
Stir together cornstarch and a small amount of cold water to make a slurry. Return the fruit pulp/juice to the cooking pot and bring back to a simmer. Add cornstarch slurry in small increments to the fruit while stirring, simmer. The consistency of the fruit mixture should be thick enough to cover a spoon.
Pour fruit into small serving glasses or into a serving bowl. Place in refrigerator to cool completely. When ready to serve, pour a small amount of cold cream or milk over fruit and enjoy.
Source: My Danish Kitchen