Rhubarb Gingersnap Parfaits

SUBMITTED 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.'"

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

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

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 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.