Rhubarb Gingersnap Parfaits Recipe

Rhubarb Gingersnap Parfaits Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

"I created this recipe to showcase one of my favorite garden plants - rhubarb," says Diane Halferty of Corpus Christi, Texas. "My four children are grown, but I enjoy fixing this colorful dessert for my grandchildren."

[X]

Rate Rhubarb Gingersnap Parfaits Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rhubarb Gingersnap Parfaits Recipe

Prep: 20 min. + chilling Cook: 15 min. + cooling

Yield: 4 Servings

20 15 35

Ingredients

4 cups chopped fresh or frozen rhubarb (about 1 pound)
1/2 cup sugar
3/4 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/3 cup sour cream
1/8 teaspoon almond extract
2 tablespoons coarsely crushed gingersnaps

Directions

In a large saucepan, bring rhubarb and sugar to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until rhubarb is tender and mixture is reduced to 1-1/3 cups. Remove from the heat. Cool for 30 minutes. Cover and refrigerate.
In a large bowl, beat the whipping cream until soft peaks form. Beat in confectioners' sugar. Add sour cream and extract; beat until stiff peaks form.
In four parfait glasses, place about 2 tablespoons rhubarb mixture and 1/4 cup cream mixture; repeat layers. Sprinkle with gingersnaps. Chill until serving. Yield: 4 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 358 calories, 21 g fat (13 g saturated fat), 74 mg cholesterol, 63 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rhubarb Gingersnap Parfaits in Taste of Home June/July 2002, p8