- 1 pound fresh rhubarb (or 3/4 lb frozen rhubarb (do not thaw))
- 1/2 cup granulated sugar
- 3/4 cup chilled heavy cream
- 3 tablespoons confectioners sugar
- 1/3 cup sour cream
- 1 tablespoon sherry
- 8 gingersnaps finely ground
If using fresh rhubarb, trim and finely chop.
Cook rhubarb and granulated sugar in a wide 3- to 4-quart heavy saucepan over moderately-high heat, stirring constantly, until rhubarb begins to give off juices. Reduce heat and simmer, stirring frequently, until rhubarb falls apart and is reduced to about 1 1/2 cups, about 20 minutes.
Transfer rhubarb to a metal bowl set in a larger bowl of ice and cold water and chill, stirring occasionally, until cold, about 5 minutes.
Beat heavy cream and confectioners sugar in a bowl with an electric mixer until it just holds stiff peaks. Add sour cream and sherry and beat until it returns to stiff-peak stage.
Decoratively layer 1/3 cup rhubarb, 1/2 cup whipped cream, and 1 1/2 tablespoons gingersnap crumbs in each of 4 (6-ounce) stemmed glasses (there will be a little rhubarb left over). Chill until ready to serve.
This recipe yields 4 servings.