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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Line a 9x5-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., 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.
Nutrition Facts : Calories 266 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 36mg sodium, Carbohydrate 42g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.
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