Ham Hock and Moss House Rhubarb Terrine

Preparation info
  • Serves


    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

Recipe from Rudding Park Hotel, Harrogate


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


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.

Cooking t