Yield: 6 servings
|2 cups||Rhubarb, fresh or frozen OR canned stewed, sweetened|
|2 cups||Raspberries, fresh or frozen OR canned and sweetened|
|14 \N||Fig cookies; crumbled|
|1 cup||Heavy cream|
|3 tablespoons||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