An utterly scrumptious layering of flavours….love it! Adjust the sugar to your taste and the tartness of the rhubarb.
Makes 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 and using a rolling pin, roll over the gingersnaps until they are finely crushed.
In a medium saucepan, cook the rhubarb and 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 and 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 and 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, topping with a dollop of the mascarpone cream. Repeat layering the rhubarb, gingersnap crumbs and cream/mascarpone mixture (you will have 3 layers in each glass), ending up with the cream/mascarpone mixture and a final sprinkle of the remaining gingersnap crumbs.
Place in the fridge for 3 hours or so. Serve the parfaits cold.
