Ingredients
- 1/2 marshmallows
- 350 ml rhubarb sauce
- 240 ml cream
- 26 gr confectioners sugar
- 16 gr almonds
- 2 gr vanilla
In a medium bowl with electric mixer, beat cream, sugar, and vanilla until stiff peaks form. Fold in marshmallows. In a 1 litre compote dish, layer quarter of the cream, one third of Rhubarb sauce, and quarter of almonds. Repeat twice. Top with remaining cream and almonds. Refrigerate until ready to serve. ~-
