Ingredients

4 C. Rhubarb, 2-inch pieces
1/2 C. To 3/4 C. Sugar
1/2 C. -Water
2 Tbsp. Butter
1/2 tsp. -Vanilla
1 pint Unsweetened Heavy Cream, whipped

Cooking Instructions

Place the rhubarb in the crock pot 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)