I made this for the first time last year.
I forgot how good this is.
Will definitely make it more often.
A quick and easy dessert.
Adapted from Gourmet April 2001
1-1/2 pounds rhubarb (Six large stalks)
1/2 cup granulated sugar
1 cup heavy cream
3 tablespoons powdered sugar
1 tablespoon vanilla
Gingersnap Cookies finely ground (about 1/2 cup)
Cut rhubarb into 1/4 inch pieces. In a heavy sauce pan cook the
rhubarb with the granulated sugar. Stir until rhubarb gives off
its juices. Reduce heat to simmer, and cook until rhubarb is
reduced to about 1 1/2 cups. Stir frequently.
Pour into bowl and refrigerate until cold.
To serve, Whip the cream with powdered sugar. Spoon a layer of rhubarb into bottom of parfait bowl.
Top with a layer of whipped cream and then a layer of ground gingersnaps. Another layer of rhubarb and finish with more whipped