RHUBARB PARFAITS

Ingredients

• 4 cups diced rhubarb
• 1 cup granulated sugar
• 1/2 tsp grated lemon peel
• 1/2 tsp vanilla
• 2 cups whipping cream
• 1/2 cup icing sugar
• 2/3 cup sour cream
• 2 tbsp orange liqueur
• 2/3 cup gingersnap crumbs

Directions

1. Combine rhubarb, sugar and lemon peel in a non-reactive saucepan. Bring to a boil over medium heat, stirring constantly.
2. Reduce heat and simmer, stirring occasionally, until rhubarb falls apart and mixture is thickened, about 15 - 20 minutes. Remove from heat and let stand for 15 minutes.
3. Transfer mixture to a blender; purée until smooth. Transfer mixture to a bowl. Stir in vanilla and cool completely.
4. Using medium speed of an electric mixer, beat together whipping cream and icing sugar until soft peaks form. Add sour cream and liqueur; beat until stiff.
5. Using half of each, layer rhubarb mixture, whipped cream mixture and crumbs in 6 parfait glasses or wine goblets. Repeat layering with remaining rhubarb mixture, whipped cream mixture and crumbs. Cover and refrigerate for at least 1 hour or up to 24 hours.