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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 cups fresh rhubarb or 2 cups frozen rhubarb or 2 cups canned stewed rhubarb, sweetened |
2 cups fresh raspberries or 2 cups frozen raspberries or 2 cups canned and sweetened raspberries |
14 fig-filled cookies, crumbled |
1 cup sugar |
1 cup heavy cream |
1 teaspoon vanilla |
3 tablespoons confectioners' sugar |
Directions:
1. Combine rhubarb and raspberries.
2. Puree them through food mill or sieve.
3. Place in saucepan with sugar and crumbled fig cookies.
4. Heat slowly, stirring constantly until fig cookies are almost blended into mixture.
5. When cool, place in refrigerator to chill.
6. Just before serving, whip cream with vanilla and confectioners' sugar.
7. Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream.
8. Top with cream and serve very cold.
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