Rhubarb-Gingersnap Parfaits


Adapted from Gourmet April 2001

1-1/2 pounds rhubarb (Six large stalks)
1/2 cup granulated sugar
1 cup heavy cream
3 tablespoons powdered sugar
1 tablespoon vanilla
Gingersnap Cookies finely ground (about 1/2 cup)

Cut rhubarb into 1/4 inch pieces. In a heavy sauce pan cook the
rhubarb with the granulated sugar. Stir until rhubarb gives off
its juices. Reduce heat to simmer, and cook until rhubarb is
reduced to about 1 1/2 cups. Stir frequently.

Pour into bowl and refrigerate until cold.

To serve, Whip the cream with powdered sugar.  Spoon a layer of rhubarb into bottom of parfait bowl.
Top with a layer of whipped cream and then a layer of ground gingersnaps. Another layer of rhubarb and finish with more whipped
cream. Sprinkle with gingersnap crumbs.




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