Rhubarb Mousse
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)