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

Rhubarb Gingersnap Parfaits Recipe

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."
TOTAL TIME: Prep: 20 min. + chilling Cook: 15 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 15 min. + cooling
MAKES: 4 servings

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

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.

Directions

  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

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.

Reviews for Rhubarb Gingersnap Parfaits

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MY REVIEW
Reviewed May. 3, 2010

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

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