Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Misc: Rhubarb Gingersnap Parfaits




Source of Recipe


Diane H.


List of Ingredients




4 cups chopped fresh or frozen rhubarb (about 1 pounds)

1/2 cup sugar

3/4 cup whipping cream

3 tablespoons confectioners' sugar

1/3 cup sour cream

1/8 teaspoon almond extract

2 tablespoons coarsely crushed gingersnaps


Recipe



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 confectioners' 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.

Yield: 4 servings.