Total Time
30mins
Prep 20 mins
Cook 10 mins

Ingredients Nutrition

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.