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Strawberry Rhubarb Terrine
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Strawberry rhubarb terrine with fresh fruit, citrus flavors.
Ingredients:
  • 1 pound rhubarb stalks, cut into 1/2-inch segments (if rhubarb stalks are large and stringy, peel first)
  • 3 cups water, divided into 2 cups and 1 cup
  • 3/4 cups sugar
  • Grated zest from one orange
  • 1/4 cup lemon juice
  • 3 quarter-ounce packets of plain, unflavored gelatin
  • 3 cups sliced fresh strawberries
Instructions:
  • In a saucepan, combine 2 cups of water, orange zest, and sugar. Bring to a boil. Add lemon juice and rhubarb, then simmer until rhubarb is just tender but not falling apart, about 4 minutes. Remove from heat.
  • Prepare the gelatin: Add 1 cup of cold water to a small bowl and sprinkle the gelatin over it. Stir well to ensure all the gelatin is moistened. Allow to soften for about a minute while the rhubarb simmers.
  • Gently incorporate the gelatin water into the rhubarb mixture, ensuring the gelatin is fully dissolved without disturbing the rhubarb pieces.
  • Transfer the mixture into two loaf pans or one large casserole dish, ensuring it is evenly distributed. Scatter the strawberries over the top, gently incorporating them with the rhubarb pieces.
  • Refrigerate: Wrap with plastic wrap and chill for at least 6 hours, or overnight, until set.
  • Un-mold: Submerge one loaf pan in a large bowl of warm water for 10 seconds. Run a knife along the edges to loosen the terrine. Invert a platter over the pan, gently flip it over, giving a tap if needed to release the terrine. If stubborn, return to warm water briefly.

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