Strawberry-Rhubarb Icebox Cake

Recipe Source: Hannaford

• 3 stalks rhubarb, thinly sliced (about 3 cups)
• 1/4 cup sugar
• 1 tsp. vanilla Extract
• 1/2 tsp. almond extract
• 1 lb. strawberries, hulled and sliced, divided
• 42 vanilla wafers
• 4 cups whipped cream
• 1/4 cup sliced almonds, toasted, to garnish

In a medium saucepan, combine rhubarb, sugar and 1/4 cup water. Heat over medium and cook until rhubarb is tender, stirring often, about 10 minutes. Remove from heat. Stir in vanilla extract, almond extract and 3/4 of strawberries. Let mixture cool completely.

Line bottom of 2-qt. baking dish with half of 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.

Arrange remaining strawberry slices on top in even layer. Cover with plastic and refrigerate at least 4 hours or up to 1 day. Garnish with almonds.