Pink Marble Pudding

1. 1

   Combine rhubarb and raspberries.

2. 2

   Puree them through food mill or sieve.

3. 3

   Place in saucepan with sugar and crumbled fig cookies.

4. 4

   Heat slowly, stirring constantly until fig cookies are almost blended into mixture.

5. 5

   When cool, place in refrigerator to chill.

6. 6

   Just before serving, whip cream with vanilla and confectioners' sugar.

7. 7

   Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream.

8. 8

   Top with cream and serve very cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.