Strawberry Rhubarb Terrine

DessertGluten-FreeGelatinRhubarb

Molded strawberry rhubarb dessert terrine, with fresh strawberries, rhubarb, lemon juice, and orange zest.

Photography Credit: Elise Bauer

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

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  • Yield: Serves 8 to 12.

Ingredients

  • 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

Method

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 12 Comments / Reviews

  • 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?

  • 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!

  • xxxmcrxxx

    Lovely, I am wondering what I can sub for the strawberries since I am allergic to them (other kinds of berries are ok).

    Raspberries would be terrific in this. ~Elise

  • giz

    What an absolutely gorgeous terrine. I went out today looking for rhubarb – couldn’t find anything but frozen – do you think it would work with frozen? I love it.

    I think frozen would work fine, though I say that without out any experience in cooking with frozen rhubarb. If you try it, please let us know how it works for you. ~Elise

  • Maureen

    Still totally hooked on this concept and will continue to tweek (being driven by the mantra: no sugar if possible…!) Thanks to Lexan for the encouragement, the 1/4 cup agave nectar was ok… what I didn’t anticipate that it was the gelatin which needs the flavor and 1/4 cup was on the bland side. Next batch I’m going to use Stevia and will report back… Its a beautiful dish!

    If I were to reduce the sugar in this recipe, I would not use rhubarb which desperately needs the sugar to overcome its tartness. Instead I would make sure the strawberries I was using were very sweet, and I would add another sweet fruit like bananas or raspberries. You might also look at our banana and berry terrine which uses white grape juice as a base. ~Elise

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Strawberry Rhubarb Terrine