Denmark,  Fruit porridge

Rødgrød med fløde – Red porridge with cream

The name for this dish alone is quite the tongue curler, and something we Nordic folks outside of Denmark often have a giggle about. Pronunciations aside, this is a delicious fruit porridge and a Danish classic!

Yield: 4 servings

Rødgrød med fløde - Red porridge with cream

Rødgrød med fløde - Red porridge with cream

This classic fruit porridge, which no one outside the country's borders can pronounce, is the epitome of Danish summer. Rød grød med fløde - Red porridge with cream is the name.

The cream accentuates the good taste of the berries, but if you think the cream is too much, replace it with milk instead. In fact, a scoop of vanilla ice cream will also dress up the fruit porridge so nicely.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes


  • 300 grams / 10.5 ounces fresh rhubarb.
  • 300 grams / 10.5 ounces strawberries.
  • 200 grams / 7 ounces raspberries.
  • 200 grams / 7 ounces currants.
  • 3 dl / 10 ounces water.
  • 250 grams / 9 ounces sugar (300 grams/ 10.5 ounces if you prefer a bit sweeter)
  • 2 tablespoons potato flour.

To serve

  • Milk or cream


  1. Put berries, water and sugar in a saucepan and stir. Let the mixture soak for approx. 30 min., so that a little juice starts to form in the pan
  2. Bring to a boil over medium-high heat and let it simmer very gently for 3-4 minutes - remove any foam
  3. Turn off the stove and remove the pan from the heat.
  4. Stir potato flour into cold water and stir the mixture into the warm porridge a little at a time until you achieve a good consistency. Remember that the porridge settles further when it cools down.
  5. Put the porridge in a bowl. Sprinkle sugar on top to avoid it turning solid. Put it in the fridge for at least 3 hours, until it is completely ice cold.
  6. If you don't care about the whole berries and would rather have your red porridge strained, you can easily cook it for an extra 15 minutes so that your berries cook out. You can then press the porridge through a sieve. It is easiest to do with a dough scraper.
  7. Serve in a bowl with a swirl of cream or milk.


Image and recipe credit:

If you give this a try, I’d love to hear what you think! 

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