Guest guest Posted April 16, 2001 Report Share Posted April 16, 2001 Effortless Rhubarb Mousse 4 cups rhubarb, cut in 2-inch pieces 3/4 cup sugar 1/2 cup water (room temperature) 2 tbsp. butter (not margarine) 1 tsp. vanilla 1 pint unsweetened heavy cream, whipped Place the rhubarb, sugar and water in the slow cooker. Cover and cook on Low for 6 to 8 hours. Remove the cover and turn off heat. Stir in the butter and the vanilla. Drain away most of the juice. Fold the strained rhubarb into the unsweetened heavy cream. Turn into a serving bowl, cover, and chill for a few minutes in the freezer before serving. Serves 8-10. Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
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