Strawberry Rhubarb Terrine

For the strawberry-rhubarb terrine, wash the rhubarb, peel and cut into 1 cm thick slices. Bring water with wine, sugar and spices to a boil, remove from heat, add rhubarb pieces and let steep for about ¼ hour, puree.

Squeeze gelatin well and dissolve in the still warm rhubarb puree. Remove hulls from strawberries, wash, pat dry and cut in half lengthwise.

Whip the cream until stiff. Mix curd cheese with sugar and lemon juice until creamy and mix quickly with cooled rhubarb puree. Gently fold in whipped cream.Terrine mold (0.7 l capacity) rinse with water and smooth with plastic wrap.Pour half of the rhubarb cream into the mold, smooth. Place strawberry halves on top and cover with remaining cream, smooth. Refrigerate for 2-3 hours.Turn out the terrine from the mold, remove the foil, cut into slices.For the sauce, clean, wash and cut strawberries into small pieces. Mix about 20 dag of them with sugar and lemon juice and puree. Mix in the remaining strawberries. Serve the strawberry-rhubarb terrine with strawberry sauce.

Preparation Tip:

If you would like to give the strawberry sauce a fresh touch, add half a bunch of fresh mint. The minty taste goes perfectly with the strawberry-rhubarb terrine.

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