1. Put the rhubarb in a 3- or 4-quart saucepan. Sprinkle with the first amount of sugar and add the water. Heat over medium heat until sugar melts, stirring occasionally. Lower the heat and simmer gently until rhubarb is fork tender, about 15 minutes. Let cool.

2. Pick out at least eight of the best-looking raspberries and set aside. Place the cooled, cooked rhubarb, remaining raspberries, and raspberry fruit spread in the bowl of a food processor or blender, and purie. Transfer to a large bowl and chill completely. (The fruit may be prepared as much as 24 hours in advance and refrigerated.)

3. When the purie has chilled, prepare the whipped cream. In a large bowl, combine the cream, remaining amount of sugar; and vanilla extract. Using an electric mixer, whip until stiff peaks form. Be careful not to over beat.

4. Gently fold the whipped cream into the chilled fruit purie, either completely or leaving streaks and marbling for a decorative effect. Spoon into individual dishes. Cover with plastic wrap, and chill for at least an hour before serving.

5. To serve, place a reserved raspberry or two on each dish, with a sprig of mint.

6. Tuck a butter cookie at the side of the dish, if desired. (cookie not included in nutritional analysis)

Source: Hannaford fresh Magazine, July - August 2006