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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)