Slow Cooker Rhubarb Mousse

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#47204

serves/makes:

ready in:
over 5 hrs

ingredients

4 cups rhubarb, 2-inch pieces
3/4 cup sugar
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla extract
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.

added by

wildbirdy

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.