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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."
  • Total Time
    Prep: 20 min. + chilling Cook: 15 min. + cooling
  • Makes
    4 servings


  • 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


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

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