Omas Rote Grütze

ALT="Rote Grütze" pinit

The German readers will know this one! The name doesn’t really have a direct translation, that’s why I kept the original. Rote Grütze is a delightfully sweet/sour dessert made with red currant juice and semolina which my Grandma (my ‘Oma’) introduced me to when I was a little girl. It is quite probably the first thing I learned how to cook myself. I think that speaks to how obsessed I was with this hahah, and how easy it is to make!

I shied away from drinking and using fruit juices for a very long time, because I was concerned with the amount of sugar present even in unsweetened versions. Though I still don’t consume juices often, I believe life is all about balance. I won’t deprive myself of the things I love as long as I eat them in moderation! Besides, I don’t eat red currants often, and the homemade juice my Grandma makes is a nutritional powerhouse!

The Juice for Rote Grütze

We’re incredibly lucky that my Grandma has red currant bushes in her garden. She makes her own juice from the berries each year! Red currants are a great source of dietary fibre and iron. They are also full of vitamin C, which not only supports a healthy immune system, but also produces and maintains collagen (which is essential for healthy hair and skin!).

The juice is quite sour, but I always loved keeping mine unsweetened. It still brings a smile to my face whenever I think of how people tend to pull faces whilst eating the Rote Grütze I make hahah. We always used to say: “Sauer macht lustig”, which essentially translates to “Sour makes you laugh!”, and that is so true! You can, of course, add as much sweetener as you like though.

If you don’t have access to quality red currant juice, which is what’s traditionally used for this recipe, feel free to play around with using other types of juices. Let us know how it goes in the comments below!

The Semolina

Semolina is the coarse (lightly milled) flour derived from wheat and other cereals. My favourite is whole grain spelt semolina, however there’s also white versions of it, and it can be made from various different kinds of grains.

Semolina is quite high in fiber and magnesium, which helps to improve blood sugar control. It’s also high in B vitamins such as thiamine and folate, iron, and protein. However, it has a high gluten content, and should therefore be avoided by people with gluten sensitivities. There’s gluten-free versions of semolina which can be used instead, made out of rice. I have never tried this option before, though!

The 60g I state in the recipe below are a rough guideline. I like my Rote Grütze to be quite firm, but you can add less/more depending on the texture you like.

As always, please let us know in the comments below how you liked it, and don’t forget to tag us on Instagram and Pinterest with your creations!

For more recipe inspiration, see the Recipes section of our blog.

Omas Rote Grütze

Difficulty: Beginner
Servings: 3
Best Season: Suitable throughout the year



  1. Pour the red currant juice into a small pan, add sweetener of your choice (optional) and bring to a boil. Then slowly stir the semolina in and continue stirring for 1-2 minutes, until the mixture thickens slightly.

  2. Turn the heat off (or bring it to low heat, if using induction stove) and let sit for 2-4 minutes.

  3. Once it is no longer bubbling, pour the mixture into 3 little bowls.

  4. Let it cool down completely before eating, then add toppings of your choice and enjoy!


I like my 'Rote Grütze' to be quite firm, but not everyone is like that - feel free to adjust the quantity of semolina accordingly!

Though the traditional recipe is with red currant juice, if you do not have access to this, you can definitely try playing around with other kinds of juice. Let us know down in the comments below how it goes!



Keywords: rote grütze, vegan dessert, vegan sweets, german vegan recipes,

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ALT="Rebecca Botello, author of the blog Wholesome by Becky"

Rebecca Botello

Food and Sustainable Lifestyle Blogger
Rebecca is an International Development student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

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