Rich Rhubarb And Strawberry Parfaits

1. 1

   Dissolve sugar in 1/2 cup water in a medium saucepan on low heat, stirring occasionally. Increase heat to high and bring to a boil, without stirring. Add rhubarb. Reduce heat to low; simmer for 5 mins, until just tender. Remove from heat and add strawberries. Set aside to cool.

2. 2

   Beat cream in large bowl with an electric mixer until soft peaks form. Fold in mascarpone and vanilla.

3. 3

   To serve, layer fruit, cream mixture and cookies in four glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.