Ingredients
- 1/2 marshmallows
- 1 1/2 c rhubarb sauce
- 1 c cream
- 2 tb confectioners sugar
- 2 tb almonds
- 1/2 ts vanilla
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. ~-
