Rhubarb Terrine With Raspberry Sauce Recipes

RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
• Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour.
• Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.
• Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours.
• Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely.
• Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries.

RHUBARB SAUCE

Steps:

• Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
• Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

RHUBARB RASPBERRY SAUCE

Steps:

• In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

RASPBERRY RHUBARB SAUCE

Steps:

• Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat.
• Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes.
• Remove from heat, stir in remaining ingredients& let cool.

RASPBERRY RHUBARB SAUCE

Steps:

• Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender. , Serve warm or chilled over frozen yogurt. Refrigerate leftovers.

RHUBARB RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
• Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
• Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
• Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.

EASY RHUBARB SAUCE

Steps:

• In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

CRUNCHY RASPBERRY RIPPLE TERRINE

Steps:

• Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
• Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

ROSE YOGHURT TERRINE WITH RASPBERRY ROSE SAUCE

Steps:

• Soak the gelatine leaves in cold water for 5 minutes, until they are soft and pliable. While these are soaking, get on with the terrine.
• In a large bowl, whisk the yoghurt, 400ml of the milk, honey, rose water, cream and vanilla paste, until it is a smooth runny mix. Heat the remaining 100ml milk till simmering (don't let it boil). Squeeze the gelatine leaves, so that hardly any water remains in them, and pop these into the hot milk. Stir until dissolved, and then pour the milky gelatine mix into the bowl of mixed yoghurt. Whisk well.
• Lay the raspberries at the bottom of your terrine dish. Gently pour the yoghurt mix over the raspberries. Refrigerate overnight.
• To make the raspberry rose sauce, place the sugar, lemon juice, water and raspberries in a saucepan. Bring to the boil, and then turn down to a simmer. Use a potato masher to squash the raspberries well- and simmer for a further 2 minutes, or until the sugar is dissolved.
• Add the rose water, stir, and remove from the heat. Pour into a fine meshed sieve, and drain the sauce into a jug. Use the back of a dessert spoon to squish the raspberry pulp into the sieve, to ensure you get every drop of lovely raspberry sauce into the jug. Discard the seeds, and reserve the sauce until you are ready to serve.
• I make my brittle about an hour before I need it: of kept longer, it can go a little sticky. To make the brittle, simply heat the caster sugar and pistachios in a saucepan until the sugar has melted, and is a golden brown colour: watch it very, very carefully, as this will burn very easily if neglected. Always shake the saucepan to ensure even heat distribution. Once the mixture is bubbling and golden, pour onto a piece of baking parchment. Allow to cool completely before breaking up into shards and pieces.
• When you are ready to serve, remove the terrine from the fridge, and run the blade of a table knife around the edges of the terrine, just to loosen it slightly. Then carefully place the terrine into a large bowl or tub of hot water: you want to just let it rest in the hot water for 30 seconds or so: be careful to ensure that no water splashes into the terrine accidentally. 30 seconds should do it: when you remove the terrine from the hot water, tilt it gently to one side: if the terrine falls away from the sides of the dish easily, it is ready to turn out. If not, place it in the hot water again for 10 seconds more.
• When you are satisfied that the terrine has been sufficiently loosened, you are ready to turn it out onto a platter. I place my platter upside down on the top of the terrine, and then very carefully, using both hands, I flip it over: the terrine "plops" out of the dish onto the platter, and you can straighten it up and neaten it up once it is out.
• If you have made your sauce ahead of time, it may have thickened: you will need to reheat it slightly with a dash of water to loosen it a little. Drizzle over the terrine, and serve with pistachio brittle shards.

TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
• In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

RHUBARB TERRINE WITH RASPBERRY SAUCE

Steps:

• Line a 9-in. x 5-in. x 3-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, combine whipping cream, 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. 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.