Rhubarb Gingersnap Parfaits

By carol gorman

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

Preparation

Step 1

DirectionsIn 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. Y
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.SPrep: 20 min. + chilling Cook: 15 min. + coolingIngredients