1 c Cream, whipping
2 tb Confectioners sugar
1/2 ts Vanilla
1/2 c Marshmallows, minature
1 1/2 c Rhubarb sauce, thickened
2 tb 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.
