Rote Gruetze with Skyr and Oat Crunch
Rote Gruetze as it is cooked in northern Germany, only with a good half of the usual sugar and honey instead of granulated. Instead of vanilla sauce there is skyr, and a crunch of toasted oats and almonds.
Why this dish is good for you
The four berries together bring around 8 g of fibre and plenty of vitamin C per serving - raspberries alone carry more fibre than most vegetables. The skyr turns the dessert into a serving with nearly 11 g of protein, which is rare for a pudding.
Ingredients
- Raspberries(fresh or frozen)300 g
- Currants(red, stripped from the stalks)200 g
- Cherries(pitted, traditionally sour cherries)300 g
- Strawberries(halved, only at the end)200 g
- Cornstarch(slaked in cold water)30 g
- Honey(instead of the usual 100 g of sugar)40 g
- Skyr(instead of vanilla sauce)360 g
- Rolled oats(dry-toasted)60 g
- Almonds(flaked, toasted with the oats)40 g
- Maple syrup(for the crunch)20 g
Method
- 1
Put the cherries and currants on with 150 ml water and simmer for five minutes until the cherries soften.
- 2
Add the raspberries and simmer for two more minutes. Stir in the honey.
- 3
Slake the cornstarch in four tablespoons of cold water, pour it in while stirring and bring briefly to the boil. Then take it straight off the heat.
- 4
Fold in the strawberries - they cook in the residual heat and stay in pieces.
- 5
Cool completely and chill for at least two hours.
- 6
Toast the oats and almonds in a dry pan until golden, pour in the maple syrup and let it caramelise while stirring. Spread on baking paper and let it harden.
- 7
Serve the gruetze with a spoonful of skyr and the broken crunch.
🍒 Warum Stärke nur einmal aufkochen darf
Bringing starch to the boil swells the granules and thickens the liquid. Keep boiling and they burst, and the thickening is lost again - the gruetze turns thin rather than set as it cools. One bubble is enough.
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