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Description Edit

Ingredients Edit


Directions Edit

  1. In a medium bowl with electric mixer, beat cream, Sugar, and vanilla until stiff peaks form.
  2. Fold in marshmallows.
  3. In a 1 quart compote dish, layer 1/4 of the cream, 1/3 of rhubarb sauce, and 1/4 of almonds.
  4. Repeat twice.
  5. Top with remaining cream and almonds.
  6. Refrigerate until ready to serve.
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