Wednesday, April 30, 2014

Rødgrød med Fløde (Red Porridge with Cream)

One phrase a lot of Danes like to have fun with is Rødgrød med Fløde, well, we like to try and make English speaking peoples try to say it.

Go ahead, try and say it...

I'll wait.

And while I'm waiting I'm going to make my version of Rødgrød med Fløde.    I found some pretty nice looking strawberries at the local store and threw them into a pot with some rhubarb and cooked them up together. 

This is the rhubarb I found when I went to the 'big' city recently.   I made some Rababergrod with that, but there was enough rhubarb for me to make Rødgrød as well. 

I got so excited when I cooked the two together (rhubarb and strawberries), and tasted it.  It tasted like my childhood, hot summer days, long warm evenings on the farm.   A bowlful of Rødgrød for dessert with a little Fløde on top.

Heaven.

Traditionally, this is a summer pudding made with the freshest of fresh fruit, you go out and pick some strawberries, some red currants, maybe some black currents, in this case some rhubarb, cook them together with a little sugar and then thicken it with a slurry of cornstarch and water.   Serve it cool or warm, drizzled with a little light or heavy cream.

And when I tasted it, it did taste like summer.  sigh.  But, I was missing something, I thought.    And if you're a purist, don't read any further, cause I did something different.   I had a jar of red current jelly in the fridge, and there wasn't  much left in it, so I added the jelly to the cooking fruit, and then I tasted it again, and it was awesome.   I chose not to strain the fruit, although you can if you like.   Just serve the Rødgrød with a little cream on top. 

I ladled some up into a bowl and added something I know my Mom would have used, if we'd been able to get it back then, Creme Fraiche.
I cannot believe how good that was, it put this very simple and flavourful dessert right over the top.

And I guess I should confess, I made so much, I'm having it for breakfast too.

Well, fruit and dairy, makes a great  dessert  breakfast.

I wonder how it would taste ladled over some oatmeal?

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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