Ingredients
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3 stalks rhubarb, thinly sliced (about 3 cups)
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1/4 cup sugar
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1 tsp vanilla extract
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1/2 tsp almond extract
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1 lb strawberries, hulled and sliced, divided
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42 wafers
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4 cups whipped cream or whipped topping
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1/4 cup sliced almonds, toasted
Steps
1
In a medium saucepan, combine the rhubarb, sugar, and ¼ cup water. Heat on medium and cook 10 min., until rhubarb is tender, stirring often. Remove from heat. Stir in the vanilla extract, almond extract, and ¾ of strawberries. Cool mixture completely.
2
In a 2-qt baking dish, line the bottom with half of the wafers. Spoon half of strawberry-rhubarb mixture on top, spreading in even layer. Spread 2 cups whipped cream over strawberry layer. Repeat layering with remaining wafers, strawberry-rhubarb mixture, and whipped cream.
3
Arrange remaining strawberry slices on top. Cover with plastic and refrigerate at least 4 hours or up to 1 day. To serve, garnish with the almonds.
Tips
To cool the rhubarb mixture more quickly, transfer it to a wide, shallow bowl and spread it out into a thin layer. Refrigerate until cool.
