Strawberry Rhubarb Terrine

Strawberry and rhubarb has to be one of the world’s best pairings. We love the way tart rhubarb (ever try to eat raw rhubarb?) dances with sweet strawberries in cobblers and pies. In this terrine, orange zest makes an appearance as well. I made this on a whim a week ago to help escape from the heat; an encore performance was demanded a few days later. Each recipe makes two terrines. That’s four terrines for 3 people in 4 days. It’s so pretty too. :-)

Strawberry Rhubarb Terrine Recipe

  • Yield: Serves 8 to 12.


  • 1 lb 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
  • 2 5x9 loaf pans


1 Bring 2 cups of water, the orange zest, and the sugar to a boil in a medium saucepan. Add the lemon juice and rhubarb pieces. Bring to a simmer. Let cook for about 4 minutes, until rhubarb is just tender, but not disintegrating. Remove the pan from the heat.

2 While the rhubarb is simmering, put 1 cup of cold water in a small bowl. Pour the gelatin from the packets over the water. Stir to make sure all of the gelatin powder is wet. Let soften for about a minute.

3 Put the gelatin water into the rhubarb sugar mixture. Slowly stir so as not to break up the rhubarb, but to make sure the softened gelatin is completely dissolved.

4 Pour mixture into two loaf pans, evenly divided, or one large casserole dish. Add the strawberries to the pans, gently distributing them among the rhubarb pieces. Cover with plastic wrap and chill for 6 hours, or overnight, until firm.

5 To unmold, fill a large bowl or basin with very warm water. Dip the bottom of one of the loaf pans into the water and count ten seconds. Remove from the water and run a blunt knife along the edges of the pan to break the suction. Place a serving platter upside down over the pan and gently turn the pan over. You might need to give it a little tap to release the terrine from the mold. If it's stubborn, place it back in the warm water for a few more seconds.

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Showing 4 of 22 Comments

  • Kevin

    That looks amazing! I like that you can see everything on inside. Strawberry and rhubarb is one of my favorite flavour combos.

  • Maureen

    I love these flavors and enjoy rhubarb’s natural tartness (often boiling it with some water and ginger with no sugar or sweetener). I might try this with 1/4 cup agave nectar… has anyone had any luck eliminating sugar in rhubarb/strawberry recipes?

  • Sylvie

    That looks great and strawberry and rhubarb go so well together. One of my favourite jams is strawberry and rhubarb. When I was little I used to get some rhubarb from the garden and dip it in sugar and then chewed on it raw. Not nice!

  • lexan

    I have made something similar, using a muffin tin to make individual portions. Look forward to trying this. To Maureen, I reduce the sugar as far as I can get away with, as I love the tart edge that rhubarb has, tasting as I go to make sure I don’t cross over into inedible. Having never used agave with gelatin, I don’t know how it will fly, but give it a shot and let us know, please!

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