Rhubarb Parfaits With Gingersnap Crumble

An utterly delicious layering of flavours….love it! Adjust the sugar to your taste and the tartness of the rhubarb.

DSC_2254 nx2Makes 4 Servings

3 cups chopped fresh rhubarb
1/3 cup granulated sugar + 2 Tbsp.
3 Tbsp. unsalted butter
¾ cup crushed gingersnaps (try to find all natural ones)
½ cup whipping cream
½ cup mascarpone cheese (Italian if you can)
1/8 tsp. pure vanilla extract

To crush the gingersnaps, place them in a large zip-lock bag, seal the bag & using a rolling pin, roll over the gingersnaps until they are finely crushed.

In a medium saucepan, cook the rhubarb & 1/3 cup of sugar over medium heat for about 15 minutes, or until the rhubarb has softened. Cool to room temperature.

Melt the butter in a shallow pan & stir in the crushed gingersnaps. Cook over low heat for a few minutes, just until the crumbs are well coated in butter & they are fragrant.

In a medium sized bowl, whip the cream until it reaches the soft peak stage; add the remaining 2 Tbsp. of sugar & the vanilla; with the mixer on the lowest speed blend in the mascarpone until just combined.

Using 4 large wine goblets, put a layer of the rhubarb mixture in the bottom of each one; sprinkle with some of the gingersnaps & top with a dollop of the mascarpone cream. Repeat layering the rhubarb, gingersnap crumbs & cream/mascarpone mixture (you will have 3 layers in each glass), ending up with the cream/mascarpone mixture & finished with the remaining gingersnap crumbs.

Place in the fridge for 3 hours or so. Serve the parfaits cold.

Phyllis Signature

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