This week's recipe is a traditional, old-fashioned dessert, made with a variety of summer berries and grains. It is a very convenient dish, given the season's fickle atmospheric conditions, as it can be served either cold or warm. The dessert is called krentjebrij, or watergruwel. Although a pleasant and filling dessert that is sometimes served as a main dish, its names do not entice one to grab a spoon and dig in. Neither name sounds appetizing, quite honestly, with the first one called a currant brij, i.e. a thick, sticky goop, and the other one named watergruwel or water revulsion....Gruwel however is an adaptation of the English word "gruel" meaning thin porridge, and not a description of aquatic abhorrence: not a practical attitude in a country that's partially below sea level!
Krentjebrij is also sold readily made in supermarket stores, in the dairy section, as one of the few non-dairy based products, under the name Bessola. When several years ago the company decided to take it off the market, as it wasn't selling as well as other desserts, a national uproar caused the company to rethink their decision.
Use a mix of fresh berries such as strawberries, red currants, raspberries and blackberries to simmer with the barley. Blend the rest of the fruit to mix in afterwards.
1 1/2 cup of water
1 cinnamon stick
1/4 cup of raisins and currants
1 strip of lemon peel, no pith
4 cups of fresh mixed berries, chopped
1 cup of mixed berry juice
2 tablespoons of sugar
Rinse the pearl barley and bring to a boil with the 1,5 cups of water. Turn down to a simmer, add the cinnamon stick, the lemon peel, the dried fruits and a quarter cup of the fresh fruits, stir and let it simmer for forty minutes, or until the barley is soft. You may want to keep a little bit of water on the side to add, in case it needs more liquid.
When the barley is cooked (soft, with just a bit of a bite), add in the blended fruits, the sugar and add enough water to cover the barley, and simmer for another ten minutes. Taste (watch out, it's hot!), adjust the sweetness to your liking and remove the lemon peel and cinnamon stick.
Serve hot or cold. A splash of heavy cream will make this dessert even lovelier.