Rhubarb Heavenly Hashdesserts 1 cup cream, whipping 2 tablespoon confectioners sugar 1/2 teaspoon vanilla 1/2 cup marshmallows, minature 1 1/2 cup rhubarb sauce, thickened 2 tablespoon almonds; whole, toasted In a medium bowl with electric mixer, beat cream, sugar, and vanilla until stiff peaks form. Fold in marshmallows. In a 1 quart compote dish, layer 1/4 of the cream, 1/3 of Rhubarb sauce, and 1/4 of almonds. Repeat twice. Top with remaining cream and almonds. Refrigerate until ready to serve. ~-- |
