Strawberry Rhubarb Terrine

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

  • Yield: Serves 8 to 12

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

Special equipment:

  • 2 5x9 loaf pans

Method

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.