Rødgrød med fløde (Red Berry Porridge served with heavy cream)

Rødgrød med fløde

Red berry porridge with heavy cream – a classic Danish summer dessert! This colorful and refreshing dessert is a true summer delicacy, combining the finest red berries and fresh rhubarb to create a heavenly flavor experience. Red berry porridge with heavy cream is an iconic dish associated with both Denmark and Germany, and it is a tradition that has withstood the test of time.

The exact origins of red berry porridge are hard to determine, but one thing is certain – most people associate it with Denmark. It is a part of Danish culture, and its popularity has spread to other parts of the world, especially thanks to tourists who get to try their hand at pronouncing “rødgrød med fløde” when encountering a Dane.

This recipe is simple and easy to follow, and I have used wild berries that I foraged myself. I found a lot of wild strawberries and raspberries, which I combined with large red strawberries from my parents’ garden.

Rødgrød med fløde (Red Berry Porridge served with heavy cream)
Wild raspberries

Once the red berry porridge has cooled down, it should be served with a generous amount of cold heavy cream. If you want to make the dessert less fatty, you can replace some of the cream with whole milk.

Whether it’s for a festive occasion, a summer dinner, or simply a delicious ending to the day, red berry porridge with heavy cream is a classic that I, for one, never tire of.

Rødgrød med fløde

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Danish
Servings 10 people


  • 600 g mixed red berries, e.g., wild strawberries, raspberries, regular strawberries (approximately 1.3 lbs)
  • 300 g rhubarb, approximately 0.66 lbs
  • 3.5 dl water, approximately 1½ cups
  • 200 g sugar, approximately 1 cup
  • 1 tbsp vanilla sugar
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • Cold heavy cream for serving


  • Thoroughly clean the berries and rhubarb. Cut the rhubarb into smaller pieces.
  • In a saucepan, combine the cleaned berries and rhubarb with water, sugar, and vanilla sugar.
  • Bring the mixture to a boil over medium heat and let it simmer for 3 minutes.
  • Reduce the heat to low, allowing the mixture to simmer for an additional 10 minutes. Stir occasionally.
  • While the mixture is simmering, mix cornstarch and 2 tbsp of cold water in a small bowl to create a thickening agent.
  • Gradually add the thickening agent to the simmering mixture in the saucepan. Stir well after each addition to ensure even distribution.
  • Increase the heat to medium and bring the mixture back to a boil for another 3 minutes until it thickens.
  • Remove the saucepan from the heat and let the red berry porridge cool slightly.
  • Pour the finished red berry porridge into a bowl or individual serving glasses and refrigerate for at least 4 hours or until it cools and sets.
  • Serve the chilled red berry porridge with a generous amount of cold heavy cream on top.
  • Enjoy your delicious rødgrød with heavy cream!
Keyword raspberries, summer, woodland strawberries
Woodland strawberries

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