Rhubarb’s in season—snap some up for this cheerful treat.
- 1 lb fresh rhubarb, finely chopped, or ¾ lb frozen rhubarb (do not thaw)
- ½ cup granulated sugar
- ¾ cup chilled heavy cream
- 3 Tbsp confectioners’ sugar
- ⅓ cup sour cream
- 1 Tbsp sherry
- 8 gingersnaps, finely crushed (6 Tbsp)
Cook rhubarb and granulated sugar in a wide, heavy saucepan over medium-high heat, stirring constantly, until rhubarb begins to give off juices. Lower heat and simmer 20 minutes, stirring frequently, until rhubarb falls apart and is reduced to about 1½ cups.
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.
Meanwhile, 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 mixture returns to stiff peaks.
Layer rhubarb and whipped cream in each of 4 glasses. Top with gingersnap crumbs. Chill until ready to serve.
Makes 4. Per parfait: 390 calories, 49g carbs, 3g protein, 21g fat, 70mg cholesterol, 135mg sodium, 2g fiber