INGREDIENTS

INSTRUCTIONS

For the compotes, remove all leaves from rhubarb and discard them.
Rinse and string rhubarb, and cut in length if very thick. Cut into 2
to 3-inch long pieces. Set aside refrigerated. Rinse and hull
strawberries and place in a heat proof bowl. Combine sugar and water
in a saucepan and bring to a boil, stirring occasionally. Pour syrup
over strawberries. Allow to stand at room temperature about 1 hour,
until berries are softened. Drain most of the syrup from the berries
and return it to the pan. Return syrup to a boil and add rhubarb.
Cover and remove from heat. Allow rhubarb to stand until cooled. Add
strawberries, pour into a non-reactive bowl and refrigerate, covered
until needed.  For the sugared almonds, place in a heavy roasting pan.
Whisk the egg  white and pour it on the almonds. Rub the almonds
between the palms  of your hands to coat them evenly with the egg
white. Add the sugar  and stir with a rubber spatula so that the sugar
adheres to all the  sliced almonds.  Bake the almonds, stirring every 5
minutes, for about 25 minutes,  until they are evenly golden and the
sugar crust has adhered well.  Cool the almonds in the pan.  To serve
the compote, spoon it into small glass dishes and top with a  spoonful
of the sugared almonds.  Yield: 4 to 6 servings  Recipe by: Cooking
Live Show #8890 Posted to MC-Recipe Digest V1 #628  by "Angele and Jon
Freeman" <jfreeman@netusa1.net> on May 31, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3019
Calories From Fat: 681
Total Fat: 81.5g
Cholesterol: 0mg
Sodium: 141.6mg
Potassium: 8051.9mg
Carbohydrates: 568.8g
Fiber: 84.4g
Sugar: 438.5g
Protein: 59g