Rhubarb Gingersnap Parfait

April 9, 2022

Dessert

4 servings

Ingredients

  • 1 lb fresh or 3/4 lb frozen rhubarb
  • 1/2 cup sugar
  • 3/4 cup chilled heavy cream
  • 3 tbs confectioners sugar
  • 1/3 cup sour cream
  • 1 tbs sherry
  • 6 tbs gingersnaps, ground

Directions

  1. Cook rhubarb and sugar (granulated 1/2 cup) over moderate heat until rhubarb falls apart and mixture is reduced to 1/2 cup (20 min)
  2. Transfer to a metal bowl, set in ice and chill
  3. Beat heavy cream and confectioners sugar with electric mixer until peaks form
  4. Add sour cream and sherry; beat again until stiff peaks form
  5. Decoratively layer 1/3 cup rhubarb, 1/2 cup whipped cream, 1 1/2 tbs ginger snaps (crumbs) in each of 4-6 oz stemmed glasses

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