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Rhubarb Terrine with Raspberry Sauce

I'm a retired home economist who loves to make desserts and share them with family and friends. To easily cut this dessert, first dip a sharp knife in warm water, dry it, then slice. —Lucile Cline, Wichita, Kansas

10-12 ServingsPrep: 30 min. + freezing

Ingredients

1-1/4 pounds rhubarb ribs, cut into 1-inch pieces
1-1/2 cups sugar, divided
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
3 cups vanilla ice cream, softened
3 packages (10 ounces each) frozen sweetened raspberries, thawed

Directions

Line a 9-in. x 5-in. loaf pan with plastic wrap; set aside. In a
large saucepan, bring rhubarb and 1 cup sugar to a boil. Reduce
heat; simmer, uncovered, for 12-14 minutes or until thickened and
rhubarb is tender, stirring several times. Remove from the heat.
Cool completely, about 25 minutes, stirring several times to break
apart rhubarb.
In a small mixing, beat whipping cream until it begins to thicken.
Add 2 tablespoons sugar and vanilla; beat until soft peaks form.
Fold into rhubarb mixture. Transfer half to a prepared pan. Cover
and freeze for 1 hour. Cover and refrigerate remaining rhubarb
mixture.
Stir ginger into ice cream; spread 1-1/2 cups over rhubarb layer.

2 of 2

Rhubarb Terrine with Raspberry Sauce (continued)

Directions (continued)

Cover and freeze for 30 minutes. Refrigerate remaining ice cream
mixture.
Spread remaining rhubarb mixture over the ice cream layer. Cover and
freeze for 1 hour. Spread with remaining ice cream mixture. Freeze
until firm.
For sauce, drain raspberries, reserving juice. In a blender, combine
raspberries and 2 tablespoons of juice; cover and process until
pureed. Press through a fine sieve; discard seeds and pulp. Stir
remaining sugar into raspberry mixture. Add enough of the remaining
juice to measure 1-1/2 cups.
Remove terrine from the freezer 15 minutes before cutting. Serve with
raspberry sauce. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 266 calories, 11 g fat (7 g saturated fat), 42 mg cholesterol, 36 mg sodium, 42 g carbohydrate, 2 g fiber, 2 g protein.