RHUBARB-GINGERSNAP PARFAITS

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Rhubarb-Gingersnap Parfaits image

Categories     Milk/Cream     Mixer     Ginger     Vegetable     Dessert     Quick & Easy     Sherry     Spring     Chill     Rhubarb     Simmer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 pound fresh or 3/4 pound 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 (6 tablespoons)

Steps:

  • 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.

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