Pink Marble Pudding

Submitted by Dancer

• Ready In: 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 473.18 473.18 ml frozen rhubarb or 473.18 ml canned stewed rhubarb, sweetened
• 473.18 473.18 ml frozen raspberries or 473.18 ml canned and sweetened raspberries
• 14 fig-filled cookies, crumbled
• 236.59 ml sugar
• 236.59 ml heavy cream
• 4.92 ml vanilla
• 44.37 ml 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.