Rhubarb Terrine With Raspberry Sauce Recipes

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
• For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

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.

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.

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.

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.

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.