Quick Rhubarb Mousse Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
4 cup: rhubarb, 2-inch pieces
1/2 cup: to 3/4 c sugar water,
2 tablespoon: butter vanilla,
1 pint: unsweetened heavy cream, whipped
Directions:
Quick Rhubarb Mousse 6 to 8 hours
To Cook: 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.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 8 servings
Source from luhu.jp
To Cook: 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.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 8 servings
Source from luhu.jp