1 pt. raspberries
3/4 c. sugar
1/2 lemon, juice only
2 c. diced fresh rhubarb
1 qt. heavy cream or Cool Whip
1 tsp. vanilla extract (if you use cream)

Combine berries, 1/2 cup sugar, add lemon juice. Let stand for 1 hour. Puree and strain to remove seeds.

Wash rhubarb. Cut up and place in non-aluminum pot and sweat in 350 degree oven for 15 to 20 minutes until tender. Puree and set aside to cool.

Beat heavy cream with 1/4 cup sugar and the vanilla extract.

Fill fluted glasses with alternating layers of raspberry puree, whipped cream and rhubarb puree.

Top with raspberry and mint leaf on top of remaining cream.