Rhubarb-Gingersnap Parfaits

Serves: 5

Eloise Gerhold

1 January 1970

Based on User reviews:

45

Spice

58

Sweetness

46

Sourness

38

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1 cup

Granulated Sugar

3 cup

Heavy Cream (chilled)

3 tbsps

Sugar (confectioners')

1 cup

Sour Cream

1 tbsp

Sherry

Directions:

1

If using fresh rhubarb, trim and finely chop

2

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

3

Reduce heat and simmer, stirring frequently, until rhubarb falls apart and is reduced to about 1 1/2 cups, about 20 minutes

4

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

5

Beat heavy cream and confectioners' sugar in a bowl with an electric mixer until it just holds stiff peaks

6

Add sour cream and sherry and beat until it returns to stiff-peak stage

7

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)

8

Chill until ready to serve