Monday, May 16, 2011

Say it with me: Rød Grød Med Fløde

When I moved to Denmark three years ago I was horrified when a fellow Danish language student tried to get me to pronounce Rød Grød Med Fløde.  I beg your pardon?  If you've been in the country for any length of time then surely you've heard of this classic Danish dessert with the mumble jumble name.  Alas, ‘red porridge with cream’ just doesn't have the same ring to it.  Titles and translations aside, early summer is the perfect time to prepare this bright red, fruity concoction drizzled with cream.

I owe my encounter with it to my friend Gitte who--as a Dane living in the U.S. and a food blogger to boot--is my mirror opposite.  Gitte sold me on Rød Grød Med Fløde, and I'm forever grateful.  This dessert is as delicious as it is beautiful. It's simple enough to eat by the spoonful right out of the pan but elegant enough to serve at a fancy dinner party.

This time of year the markets are teeming with seasonal fruit, especially strawberries.  I even found a small basket of lovely Danish strawberries in among those from Spain and Belgium. The other seasonal fruit that is a splendid match for the berries in this dish is rhubarb.  I love the stringy tart stalks, but some don't.  If you are put off by it, either because of texture or taste, please don't be. All it takes is a little sugar, heat, and commingling with other fruit and you have a scrumptious treat. What's more, rhubarb adds a wonderful flavor boost to cobblers and pies.  Celebrate the underrated rhubarb.

The recipe for Rød Grød Med Fløde is relatively effortless and can be assembled in a matter of minutes.  The most difficult step is saying the name (see paragraph 1) and waiting for the mixture to cool in the refrigerator.  
Recipe adapted from My Danish Kitchen

2 medium stalks rhubarb, cut into small pieces
200g fresh raspberries (small basket, about 1.5c)
200g fresh strawberries (about 1.5c)
1/2c...125ml sugar
1c...250ml water
3T...3 soup spoons cornstarch
5T...5 soup spoons water


1.  Toss washed fruit together in a saucepan.  Add sugar and water and set saucepan over medium heat.  Stir occasionally until mixture just comes to a boil.
2.  Turn heat down to low and simmer for 15 minutes or until fruit has broken down.
3.  Meanwhile, mix together cornstarch and water in a small dish and set aside.
4.  Remove fruit mixture from heat and pour into a sieve which has been set over a bowl.
5.  Use a spoon to scrape the seeds and pulp against the sieve, catching the juice in the bowl. (it's okay if a little pulp gets into the juice).
6.  Set the pulp aside.  You can save it for later as a topping for yogurt or pancakes.
7.  Return saucepan to medium heat  and slowly add cornstarch mixture, spoon by spoon.
8.  Stir constantly until mixture thickens and can coat the back of a wooden spoon.
9.  Remove from heat and pour into individual serving dishes or a medium glass bowl.
10.  Let cool for 10 minutes and then refrigerate for at least one hour.  Serve with cream or milk.

1 comment:

  1. I love your write-up Stacie, you have such a way with word.