Recipe - Pink Marble Pudding

2 cup Rhubarb, fresh or frozen
OR canned stewed, sweetened
2 cup Raspberries, fresh or frozen
OR canned and sweetened
14 Fig cookies; crumbled
1 cup Sugar
1 cup Heavy cream
1 teaspoon Vanilla
3 tablespoon Confectioners' sugar

Combine rhubarb and raspberries. Puree them through food mill or sieve.
Place in saucepan with sugar and crumbled fig cookies. Heat slowly,
stirring constantly until fig cookies are almost blended into mixture.
When cool, place in refrigerator to chill. Just before serving, whip
cream with vanilla and confectioners' sugar. Place fig mixture in dessert
glasses alternately with spoonfuls of whipped cream. Top with cream and
serve very cold. Fancy enough for a party, this is simple enough for
every day. Serves 6 to 8.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip