Rhubarb Gingersnap Parfait

This recipe showcases a garden favorite plant -- the rhubarb. This is a wonderful, colorful dessert for children.


4 servings


4 cups chopped fresh or frozen rhubarb
1/2 cup granulated (white) sugar
3/4 cup whipping cream
3 tablespoons confectioners' (powdered) sugar
1/3 cup sour cream
1/8 teaspoon almond extract
2 tablespoons crushed gingersnaps


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 powdered 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.

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