Description[]
Ingredients[]
Directions[]
- 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.