In Danish, this dessert is called rødgrød med fløde, literally “red porridge with cream,” though in this type of porridge, there are no grains—just peak-season berries (and sometimes rhubarb) gently simmered into a silky and tart fruit soup.
Fruit porridges are common across Scandinavia, from blueberry to rose hip, made with fruit harvested at the height of its season. A piece of advice about sugar: Start with less—you can always serve a little extra at the table for those who want more sweetness.
If you ever visit Denmark, be prepared: Danes delight in hearing foreigners trip over the famously tricky name of this dessert in Danish. It took me ages to master it myself, but now it rolls off my tongue as smooth as the cream that gets poured over each serving.
Ingredients