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. ~--