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