Strawberry Rhubarb Terrine


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.

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Each recipe makes two terrines. (That’s four terrines for 3 people in 4 days.) So pretty too!

Strawberry Rhubarb Terrine

Strawberry Rhubarb Terrine Recipe

  • Yield: Serves 8 to 12


  • 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

Special equipment:

  • 2 5x9 loaf pans


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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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14 Comments / Reviews

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Did you make it? Rate it!

  1. nicole

    Would this work with Agar Agar instead of Gelatin? The last time I used gelatin I ended up not being able to eat it because during cooking it smelled really bad to me, but that was back when I was still a vegetarian, so maybe my sense of smell has changed. I’d still prefer to use Agar Agar… Maybe I should try with a small amount and use a ramekin as a mold to see if it’ll set.

    You could try it. I’ve never cooked with agar agar, so I wouldn’t know what to tell you. If you do try it, please let us know how it turns out. ~Elise

    Show Replies (2)
  2. Josie Mattheis

    I was looking for a great recipe for the 4th of July and considered adding blueberries to it? Any suggestions?

    We usually make our berry and banana terrine with blueberries, works great. ~Elise

  3. Elizabeth

    This was terrific tasting!! The only problem I ran into is that mine got somewhat pale. I didn’t have the lemon (ill prepared I’d say!) and so just left it out. Does that help it hold the color?

    Don’t know about the lemon helping it hold the color. It might. You also might want to let the rhubarb syrup gelatin base cool just a little more before pouring into the molds and adding the strawberries. The strawberries should taste fresh, not cooked, and should retain their bright color. ~Elise

  4. Garrett

    This really was a phenomenal dish, Elise!

  5. Sarah

    Ibteda- Rhubarb is a very tart and zesty tasting plant that looks like celery but is red with much stronger stalks and larger leaves. It is tough and stringy, but once boiled with a little sugar is a true delight. This reminds me of making pie (a traditional way to use rhubarb) with my mom using rhubarb from her garden :).

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