Rote grütze

Rødgrød , rote Grütze ( German: [ˈʁoːtə ˈɡʁʏtsə] ⓘ), or rode Grütt ( Low German: [ˈroʊdə ˈɡrʏt] ⓘ), meaning "red groats", is a sweet fruit dish from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so rødgrød med flødeⓘ, literally "red porridge with cream", has been a commonly used shibboleth since the early 1900s. Rødgrød or rote Grütze was traditionally made of groat or grit, as revealed by the second component of the name in Danish, German, or Low German. Semolina and sago are used in some family recipes; potato starch is today the standard choice to achieve a creamy to pudding-like starch gelatinization. The essential ingredients that justify the adjective are red summer berries such as redcurrant, blackcurrant, raspberries, strawberries, blackberries, bilberries and stoned black cherries. The essential flavour can be achieved with redcurrant alone; a small amount of blackcurrant will add variety; sugar is used to intensify the flavour. The amounts of starch, sago, semolina differ with the solidity desired; 20 to 60 grams on a kilogram or liter of the recipe are usual; sago, groat or grit have to soak before they can be used.

Source: Wikipedia