Rote Grütze

Wonderful, typical fruit dessert from the north of Germany, Hamburg and surroundings. Light, healthy and yet sweet and puddinglishly. Serve hot or cold, with vanilla ice cream or Crème Anglaise (vanilla sauce), or, classically, with cream (not whipped).

Edited 26 December 2015: We usually use less water and sugar. This last time I used a total of 215 ml water (instead of 300 ml) and 125 g sugar (instead of 150 g) - 200 ml water and maybe 110 g sugar probably would have been better, although of course that also always depends on the fruit you use. We usually use frozen berries, which is probably part of the reason we not only use less sugar but also less water.