RhubarbGingersnap Parfaits

RhubarbGingersnap Parfaits
Photo by Romulo Yanes


  • ½ cup granulated sugar
  • 1 pound fresh or 3/4 pound frozen rhubarb
  • 3 tablespoons confectioners sugar
  • 1/3 cup sour cream
  • ¾ cup heavy cream
  • 8 gingersnaps
  • 1 tablespoon Sherry

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 ...

View full recipe at Epicurious


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