Rhubarb-Gingersnap Parfaits Recipe - Cooking Index
Rhubarb-Gingersnap Parfaits Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh rhubarb |
| = (or 3/4 lb frozen rhubarb (do not thaw)) | ||
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 3/4 cup | 177ml | Chilled heavy cream |
| 3 tablespoons | 45ml | Confectioners' sugar |
| 1/3 cup | 78ml | Sour cream |
| 1 tablespoon | 15ml | Sherry |
| 8 | Gingersnaps - finely ground |
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 about 1 1/2 cups, about 20 minutes.
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.
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 it returns to stiff-peak stage.
Decoratively layer 1/3 cup rhubarb, 1/2 cup whipped cream, and 1 1/2 tablespoons gingersnap crumbs in each of 4 (6-ounce) stemmed glasses (there will be a little rhubarb left over). Chill until ready to serve.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9691) - from the TV FOOD - NETWORK
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