Strawberry and rhubarb has to be one of the world’s best pairings. We love the way tart rhubarb (ever try to eat raw rhubarb?) dances with sweet strawberries in cobblers and pies. In this terrine, orange zest makes an appearance as well. I made this on a whim a week ago to help escape from the heat; an encore performance was demanded a few days later. Each recipe makes two terrines. That’s four terrines for 3 people in 4 days. It’s so pretty too. 
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