This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9×13 cut in squares and serve topped with your favorite chicken salad.
Ingredients:
- ½ vanilla bean
- 1 cup heavy whipping cream
- 2 tablespoons superfine sugar
- ½ teaspoon vanilla extract
Directions:
Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
Pour cream over vanilla seeds; add sugar and vanilla extract. Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.
Prep time: 20 mins / Cooking time: 2 hrs / Total time: 2 hrs 20 mins
Serving: 6 / Yield: 6 servings
Calories: 204.5