Rhubarb and Ginger Terrine
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  • Prep time 60 '
  • Total time 540 '


  • 600 g rhubarb trimmed
  • 350 g caster sugar
  • 2 tbsp water
  • 2 oranges juiced
  • 200 g Philadelphia Original
  • 150 ml double cream
  • 30 g stem ginger finely chopped
  • A few drops of food colouring (optional)
  • 250 g ginger biscuits
  • Poached rhubarb batons, to serve


  • Chop the rhubarb into small pieces, put into a deep ovenproof dish and sprinkle with the caster sugar. Add the water and the orange juice. Cover with tin foil and cook in the oven at 140 °C (gas mark 1) until tender. Blitz in a food processor or blender until smooth. Set aside to cool.
  • Beat the Philadelphia until smooth and softened. Stir in the double cream and cooled rhubarb puree and finely chopped stem ginger. Add a few drops of pink food colouring if required to enhance the colour.
  • Churn the mixture in an ice cream machine until frozen.
  • Line a 900g/2lb loaf tin with cling film (grease the tin first). Smooth out as many of the creases as possible.
  • Blitz the ginger biscuits in a food processor until semi fine. Spoon a thin layer of rhubarb ice cream over the bottom of the tin. Sprinkle ¼ of the ginger biscuit crumbs over the ice cream. Repeat these layers another four times finishing with ice cream as the top layer. Cover and freeze overnight.
  • Transfer to the fridge about 20 minutes before serving to soften slightly. Quickly dip in very hot water and invert it onto a flat dish. Remove the tin and peel off the cling film. Cut into 10 pieces. If starting to soften during service place back into the freezer.


  • Decorate with poached rhubarb batons and rhubarb syrup.

Nutritional Information

Typical values Per recipe
Energy 16528.0 kj
Energy 3947.0 kcal
Fat 177.0 g
Carb 584.0 g
Protein 39.0 g
Salt 3.8 g
Dietary fibre 12.0 g
Sugars 474.0 g