Rote Gruetze is the north German red-berry pudding, a thickened compote of red currants, raspberries, cherries and strawberries served cold with vanilla cream or milk.

Rote Gruetze dates to 17th-century North German peasant cooking, when the late-summer berry harvests overlapped. The Hamburg version uses red currants, raspberries, cherries and strawberries thickened with potato starch (formerly with semolina); served cold with vanilla cream, vanilla sauce or full-cream milk. Every Hamburg dessert menu in July and August carries Rote Gruetze; Old Commercial Room and Deichgraf use the canonical Hamburg recipe.

3 editor picks for Rote Gruetze in Hamburg, ranked by editorial score. All Hamburg signature dishes · Rote Gruetze across every city.

Also in: Berlin.

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