Strawberry Rhubarb Terrine

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

Strawberry Rhubarb Terrine
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.) So pretty too!

Strawberry Rhubarb Terrine
Elise Bauer

Strawberry Rhubarb Terrine

Total Time 0 mins
Servings 8 to 12 servings


  • 1 pound rhubarb stalks, cut into 1/2-inch segments (if stalks are large and stringy, peel first)

  • 3 cups water, divided into 2 cups and 1 cup

  • 3/4 cups sugar

  • Grated zest from 1 orange

  • 1/4 cup lemon juice

  • 3 (.25-ounce) packets plain, unflavored gelatin

  • 3 cups sliced fresh strawberries


  1. Cook the rhubarb:

    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. Soften the gelatin:

    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. Combine gelatin water and rhubarb mixture:

    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 into loaf pans, add strawberries:

    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.

  5. Chill:

    Cover with plastic wrap and chill for 6 hours, or overnight, until firm.

  6. Un-mold:

    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.

Elise Bauer
Nutrition Facts (per serving)
77 Calories
0g Fat
18g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 77
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Total Sugars 15g
Protein 2g
Vitamin C 30mg 150%
Calcium 44mg 3%
Iron 0mg 2%
Potassium 182mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.