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Rhubarb Gingersnap Parfaits

By: Diane Halferty  
"'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.'"

Rating: This weblink has been rated 1 time with an average star rating of 1.0 Read Reviews (1)

Rate/Review | 22 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 cups chopped fresh or frozen rhubarb
  • 1/2 cup sugar
  • 3/4 cup whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/3 cup sour cream
  • 1/8 teaspoon almond extract
  • 2 tablespoons crushed gingersnaps

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 mixing 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. Refrigerate until serving.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by goldy7 
Lame recipe, seems like it was reformulated from someone else's idea to fit into a category. MORE

 
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