Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pint  raspberries
     3/4           cup  sugar
     1/2                lemon -- juice only
  2               cups  diced fresh rhubarb
  1              quart  heavy cream -- or cool whip
  1           teaspoon  vanilla extract -- (if you use cream)

Preparation:

Combine berries, 1/2 cup sugar, add lemon juice. Let stand for 1 hour. Puree and strain to remove seeds. Wash rhubarb. Cut up and place in non-aluminum pot and sweat in 350 degree oven for 15 to 20 minutes until tender. Puree and set aside to cool. Beat heavy cream with 1/4 cup sugar and the vanilla extract. Fill fluted glasses with alternating layers of raspberry puree, whipped cream and rhubarb puree. Top with raspberry and mint leaf on top of remaining cream.

Nutritional Information:

4005 Calories (kcal); 354g Total Fat; (77% calories from fat); 22g Protein; 210g Carbohydrate; 1305mg Cholesterol; 360mg Sodium