Vanilla Mousse with Rhubarb Sauce

1. For the rhubarb sauce: In a small saucepan, combine the rhubarb, water and strawberry jam; bring to a simmer over medium heat. Reduce heat to medium-low; cover and simmer, stirring occasionally, until rhubarb is a sauce-like consistency, about 10 minutes. Set aside to cool.
2. For the vanilla mousse: In a mixing bowl, with an electric mixer on medium-high speed, beat together the coconut cream, vanilla extract, 4 oz yogurt, and xylitol to semi-firm peaks. Reserve 1/4 cup mousse for topping.
3. To assemble: Set out two martini glasses or wineglasses. Spoon 1/4 cup mousse in the bottom of each glass and spread evenly. Top each with 1 ½  tablespoons rhubarb sauce. Divide the remaining mousse between the glasses, then top with the remaining rhubarb. Top with the reserved 1/4 cup mousse, dividing evenly.
4. Optional: Experiment with making your own SANE strawberry jam by simmering strawberries with chia seeds.

Recipe adapted from Atkins.com