These light desserts are perfect for summer rhubarb season. They’re made with layers of puréed rhubarb, flavoured whipped cream and gingersnap crumbs.

Yield: Serves 6.



  • 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


  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.
Nutritional analysis per serving:

578 Calories, 35.7 g fat, 3.8 g protein, 59.2 g carbohydrate, 1.7 g fibre, 103 mg sodium