Serves: 8
Total Calories: 250
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.
This Quick Rhubarb Mousse recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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