Rhubarb Mousse Recipe
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Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
4 cups Rhubarb; 2-inch pieces
3/4 cup Sugar
1/2 cup Water
2 tablespoons Butter
1/2 teaspoon Vanilla
1 pint Unsweetened Heavy Cream; whipped
Directions:
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.
This recipe from CDKitchen for Rhubarb Mousse serves/makes 8
Recipe ID: 47204
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