Rhubarb-Gingersnap Parfaits – a delicious recipe with frozen rhubarb, granulated sugar, sugar, sour cream, sherry, ground. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
493
kcal
Calories
22
g
Fat
75
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Rhubarb-Gingersnap Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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