Rhubarb Gingersnap Parfaits Recipe

4.5 2 2
Rhubarb Gingersnap Parfaits Recipe
Rhubarb Gingersnap Parfaits Recipe photo by Taste of Home
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Rhubarb Gingersnap Parfaits Recipe

Read Reviews
4.5 2 2
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min. + cooling

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

Nutritional Facts

1 each: 358 calories, 21g fat (13g saturated fat), 74mg cholesterol, 63mg sodium, 42g carbohydrate (36g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Gingersnap Parfaits in Taste of Home June/July 2002, p8

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Reviews forRhubarb Gingersnap Parfaits

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MY REVIEW
MssMoss User ID: 8789012 244711
Reviewed Feb. 29, 2016

"I couldn't bear the thought of eating spoons full of sour cream so I added 4 oz of marscapone to 8 oz of heavy whipping cream, 2 Tbsp sugar, 1 tsp vanilla and beat to stiff peaks. I also layered crumbs (bottom), rhubarb, whipped cream mixture and repeated. Pretty good but think it'd be better with graham cracker crumbs instead of gingersnaps. I made it for my dad since rhubarb is his favorite and he loved it! Thanks Diane!"

MY REVIEW
katlaydee3 User ID: 3741999 134683
Reviewed May. 3, 2010

"Loved these. Great light dessert on a hot day."

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