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Rhubarb and Ginger Terrine
A few drops of
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.
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