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1 3/4 cup whipping cream
1 === rhubarb compote ===
2 lb fresh young rhubarb with pink stems
1/4 cup water
1 liquid sweetener to equal 1 1/2 cup

Instructions:

Make the Rhubarb Compote: Trim the leaves and the lower end of the stalks
from the rhubarb and cut into 1-inch chunks. Place in a non corrodible
saucepan with the water. Cover and set over low heat. Stew gently for at
least an hour.

Remove from the heat and pour into a bowl. Let cool and add the ...

1/2 cup whipping cream
1 vanilla bean, split
1/2 lb ricotta cheese
1 tsp pure vanilla extract
2 egg yolks
1 liquid sweetener to equal 1/4 cup
1 pinch sea salt
1/2 cup whipping cream
1/2 lb fresh young rhubarb with pink stems
2 tbsp water
1/3 cup splenda

Instructions:

Combine the first 1/2 cup of whipping cream and the vanilla bean in a small
pot. Bring to a simmer, then remove from the heat and cool completely.
Scrape the seeds from the vanilla bean and add to the

1 cup brown sugar
1 cup margarine or butter
1/2 tsp salt
1 3/4 cup rolled oats
1 3/4 cup flour, sifted
1/2 tsp vanilla

FILLING

1 cup sugar
8 oz california dried figs - finely chop, ped
1/2 cup nuts, chopped (optional)
1/2 cup water, boiling

Instructions:

Combine sugar, figs, nuts and water in a medium saucepan. Heat for 15
minutes or until creamy, stirring frequently.

Pour half the flour mixture into a well-greased shallow pan (8" x
12"). Layer with ...