- 4 cups chopped fresh or frozen rhubarb
- 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 crushed gingersnaps
- 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.