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Rhubarb Terrine with Raspberry Sauce

 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


  • 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon ground ginger
  • 3 cups vanilla ice cream, softened
  • 3 packages (10 ounces each) frozen sweetened raspberries, thawed


  • 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.

2 of 2

Rhubarb Terrine with Raspberry Sauce (continued)

Directions (continued)

  • Stir ginger into ice cream; spread 1-1/2 cups over rhubarb layer.
  • 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.
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.