Ham Hock and Moss House Rhubarb Terrine

Name: Ham Hock and Moss House Rhubarb Terrine
Yield: Serves 6
Cuisine: British
Ingredients: ¼ head of celery, chopped; 1 onion, chopped; 1 ham hock; 1 chopped carrot; 500 g sugar; 1 litre water; 1 shallot, finely chopped; 1 bay leaf; 50 g dried prunes, chopped; 50 g dried apricots, chopped; 10 g parsley, chopped; 10 g tarragon, chopped; 80 ml reduced beef stock; 50 g Yorkshire rhubarb

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Great Book of Rhubarb

By Elaine Lemm

Published 2011

About

Recipe from Rudding Park Hotel, Harrogate

Ingredients

1 ham hock
1 chopped carrot
¼ head of celery, chopped

Europe
United Kingdom
Harrogate
Main course
Gluten-free

Method

Preparing the rhubarb

Peel the rhubarb and cut into batons of 5cm length, then cut the batons in three length wise. Place the sugar and the water in a saucepan and bring to the boil. Put in the rhubarb batons and cook for 30 seconds, remove the batons from the syrup and cool down. Reserve in the fridge.

Ingredients

Method

Preparing the rhubarb

Cooking t