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.