1 c  Cream, whipping
2 tb Confectioners sugar
1/2 ts Vanilla
1/2 c  Marshmallows, minature
1 1/2 c  Rhubarb sauce, thickened
2 tb Almonds; whole, toasted

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.

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