|Rhubarb||4 Cup (64 tbs), sliced (fresh)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Bread slice||4 , cut into 1 inch cubes|
|Sugar||1⁄4 Cup (4 tbs)|
|Almonds||1⁄2 Cup (8 tbs), chopped|
|Orange peel||1 Teaspoon, grated|
Mix rhubarb and 1 cup sugar in 2 1/2 quart casserole.
Cover and microwave until rhubarb is tender, 7 to 9 minutes.
Stir in almond extract.
Cool rhubarb sauce.
Microwave margarine uncovered in 10 inch pie plate until melted, 30 seconds to 1 minute.
Stir in bread cubes, 1/4 cup sugar and the almonds until well coated with margarine.
Microwave un covered until toasted, 7 to 8 minutes, stirring every 2 minutes.
Stir in orange peel.
To serve, spoon rhubarb sauce into dessert dishes; top with toasted bread mixture.
Calories 360 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.9%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 20.2 mg6.7%
Sodium 101.8 mg4.2%
Total Carbohydrates 56 g18.8%
Dietary Fiber 3.5 g13.8%
Sugars 43.1 g
Protein 5 g9.6%
Vitamin A 6.4% Vitamin C 12.7%
Calcium 11.8% Iron 6.2%
*Based on a 2000 Calorie diet