Rødgrød med Fløde

The sumptuous Danish dessert

Earlier today The Mad Fucking Witches put out a call for a "fail-safe, amazeballs recipe which has everyone drooling when you make it".

In my experience my renditions of Rødgrød med Fløde (translated from Danish as "red porridge with cream"), as well as Pandekager (Danish crepes), always have people asking for more (yes, while drooling), so here's the recipe for my version of the former.

There's several variations of Rødgrød med Fløde that can be found on the Internet, many of them using various kinds of berries and rhubarb. I've only ever used nothing but strawberries and rhubarb, as my farmor ("father's mother", or otherwise grandmother, in Danish) used to make it, and I can't imagine it getting any better.

As a side note, when I made a solo trip to Denmark when I was 8-years-old my farmor made Rødgrød med Fløde for me every single night I was there, to the consternation of my perma-grumpy farfar ("father's father", or otherwise grandfather). Rather unsurprisingly, I, unlike my farfar, was a very happy little boy, and also unlike my farfar, still am.


  • equal parts strawberries and rhubarb to fill up a medium/large-sized pot to three quarters full
  • one to one and a half cups of sugar (can also experiment by substituting the sugar with other sweeteners, like honey)
  • three to five tablespoons of potato starch
  • cream or milk as desired


  1. Cut up the strawberries and rhubarb and place them in a pot, filling the pot to about three quarters full
  2. Add water, just enough to cover over the strawberries and rhubarb
  3. Heat up to a boil, then turn down the heat and simmer at a light boil until the strawberries and rhubarb become tender (roughly 10 to 20 minutes)
  4. Pass the resultant slop through a sieve, capturing all the juice (the leftover mush can be fed to the pigs or be placed on your compost pile)
  5. With the juice in a pot/container, stir while adding sugar to taste
  6. With potato starch in a cup, slowly add in water and mix, enough water so that the mixture isn't thick and there's no clumps of potato starch stuck to the bottom of the cup
  7. Stirring the sweetened strawberry/rhubarb juice, slowly add in the liquefied potato starch to thicken things up. Eventually it'll become thicker. It will also become much thicker once it all cools down, so don't overdo it
  8. Let it all cool down to room temperature
  9. Sprinkle a little bit of sugar over the surface then place in the fridge (the sugar is to prevent a skin forming on top)
  10. When cooled, serve chilled into wide, shallow dishes, the Rødgrød med Fløde roughly 1.5cm deep
  11. Lightly pour the cream or milk upon the top of the Rødgrød med Fløde

Enjoy, and then enjoy the second serving as well!

You'd think that this dessert couldn't get any better, but ask someone Danish to pronounce Rødgrød med Fløde for you and just try not laughing when they do.

A former filmmaker, now jawboning on the collapse of industrial civili­s­a­tion and the renewal of culture. .

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