RHUBARB GINGERSNAP PARFAITS

Rhubarb Gingersnap Parfaits image

"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."

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

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 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.

Nutrition Facts : Calories 358 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 63mg sodium, Carbohydrate 42g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.