Quick Rhubarb Mousse

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Quick Rhubarb Mousse

 

4 cups rhubarb, cut in 2-inch pieces

1/2 cup t o 3/4 cup sugar

1/2 cup water

2 tbsp. butter

1/2 tsp. vanilla

1 pint unsweetened heavy cream,whipped

 

Place the rhubarb in the slow cooker along with the sugar and water. Cover

and cook on Low for 6 to 8 hours. Remove the cover, turn off the heat, and

stir in the butter and the vanilla. Drain away most of the juice. Fold the

strained rhubarb into the unsweetened heavy cream, whipped. Turn into a

serving bowl, cover, and chill for a few minutes in the freezer before

serving. Makes 8 to 10 servings.