Danish Raspberry Pudding (Rød Grød)

With its deep, red color, this  traditional Danish raspberry pudding, known as  Rød Grød  in Denmark and served with whipped cream (Fløde) is perfect for Christmas or anytime!


I use arrowroot instead of cornstarch, to make this a grain-free dessert. I also use coconut sugar, to reduce the glycemic load. And, luckily, raspberries are on the low-FODMAP list, so fructose-sensitive peeps, enjoy!


Place frozen raspberries, 3 cups of water, cinnamon stick and lemon rind in a saucepan and bring to a boil. Cook for 5 minutes, stirring occasionally. Remove from heat, strain and return strained raspberry mixture to the pot.

Meanwhile, mix arrowroot and sugar in a bowl. Add 1/2 cup of water and stir until sugar and arrowroot have dissolved. Whisk into the raspberry mixture. Return to a boil and cook for 1 minute, whisking constantly.

Pour into a serving dish and top with sugar to prevent a skin from forming on top.

Personally, I like to serve it on top of a layer of tapioca pudding, then top it with whipped cream (fløde in Danish). The red and white layers not only look Christmas-y, they also represent the Danish flag.


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