Strawberry Rhubarb Terrine

Ingredients

• 1 pound rhubarb stalks, cut into 1/2-inch segments
• 3 cups water, divided into 2 cups and 1 cup
• 3/4 cups sugar
• Grated zest from one orange
• 1/4 cup lemon juice
• 3 quarter-ounce packets of plain, unflavored gelatin
• 3 cups sliced fresh strawberries

Directions

1. Set a medium saucepan over heat with 2 cups of water, the sugar, and the orange zest, and bring it up to a boil. Stir in the lemon juice and the rhubarb, then lower the heat so the mixture simmers. Cook for about 4 minutes, just until the rhubarb has softened without falling apart. Take the saucepan off the heat.
2. As the rhubarb cooks, pour 1 cup of cold water into a small bowl. Sprinkle the gelatin over the surface, then stir so every bit of powder gets moistened. Leave it alone for about a minute to bloom.
3. Add the softened gelatin mixture to the warm rhubarb syrup. Stir gently and slowly, dissolving the gelatin completely while keeping the rhubarb pieces as intact as you can.
4. Divide the mixture evenly between two loaf pans, or use one large casserole dish instead. Scatter in the strawberries, nudging them lightly through the rhubarb so the fruit is distributed throughout.
5. Cover the pan or pans with plastic wrap and refrigerate for 6 hours, or overnight, until the terrine is fully set.
6. To unmold, fill a large bowl or basin with very warm water. Lower the bottom of one loaf pan into the water and count 10 seconds.
7. Lift the pan out, then slide a blunt knife around the inside edge to loosen the seal.
8. Set a serving platter upside down on top of the pan, then carefully invert the whole thing.
9. If the terrine needs encouragement, tap the pan lightly. If it still will not release, dip the pan back into the warm water for a few more seconds.