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Rhubarb Terrine with Raspberry Sauce Recipe
Rhubarb Terrine with Raspberry Sauce Recipe photo by Taste of Home

Rhubarb Terrine with Raspberry Sauce Recipe

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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
TOTAL TIME: Prep: 30 min. + freezing
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 10-12 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. Stir ginger into ice cream; spread 1-1/2 cups over rhubarb layer. Cover and freeze for 30 minutes. Refrigerate remaining ice cream mixture.
  4. Spread remaining rhubarb mixture over the ice cream layer. Cover and freeze for 1 hour. Spread with remaining ice cream mixture. Freeze until firm.
  5. 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.
  6. Remove terrine from the freezer 15 minutes before cutting. Serve with raspberry sauce. Yield: 10-12 servings.
Originally published as Rhubarb Terrine with Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p210

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