|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.