Directions:
- In a large saucepan, bring rhubarb and sugar to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until rhubarb is tender and mixture is reduced to 1-1/3 cups. Remove from the heat. Cool for 30 minutes. Cover and refrigerate.
- In a large bowl, beat the whipping cream until soft peaks form. Beat in confectioners' sugar. Add sour cream and extract; beat until stiff peaks form.
- In four parfait glasses, place about 2 tablespoons rhubarb mixture and 1/4 cup cream mixture; repeat layers. Sprinkle with gingersnaps. Chill until serving. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.58 Kcal (1091 kJ) | ||
| Calories from fat | 100.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Cholesterol | 37.47mg | 12% | |
| Sodium | 61.77mg | 3% | |
| Potassium | 205.67mg | 4% | |
| Total Carbs | 39.47g | 13% | |
| Sugars | 28.19g | 113% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 267.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 138.06 Kcal (578 kJ) | ||
| Calories from fat | 53.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 17% | |
|---|---|---|---|
| Cholesterol | 19.85mg | 12% | |
| Sodium | 32.73mg | 3% | |
| Potassium | 108.97mg | 4% | |
| Total Carbs | 20.91g | 13% | |
| Sugars | 14.94g | 113% | |
| Dietary Fiber | 1.28g | 10% | |
| Protein | 1.48g | 6% | |
| Vitamin C | 3.2mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 141.6mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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