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Rhubarb Gingersnap Parfaits

 Rhubarb Gingersnap Parfaits
"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."
4 ServingsPrep: 20 min. + chilling Cook: 15 min. + cooling


  • 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 McCormick® Pure Almond Extract
  • 2 tablespoons coarsely crushed gingersnaps


  • 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.
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.