Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Rhubarb, fresh or frozen
-OR canned stewed, sweetened
2 c Raspberries, fresh or frozen
-OR canned and sweetened
14 Fig cookies; crumbled
1 c Sugar
1 c Heavy cream
1 ts Vanilla
3 tb Confectioners' sugar

Combine rhubarb and raspberries. Puree them through food mill or
sieve. Place in saucepan with sugar and crumbled fig cookies. Heat
slowly, stirring constantly until fig cookies are almost blended into
mixture. When cool, place in refrigerator to chill. Just before
serving, whip cream with vanilla and confectioners' sugar. Place fig
mixture in dessert glasses alternately with spoonfuls of whipped
cream. Top with cream and serve very cold. Fancy enough for a party,
this is simple enough for every day. Serves 6 to 8.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias

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