White Chocolate, Rhubarb And Ginger Trifles

• 1/2 cup heavy cream
• 6 oz white chocolate, coarsely chopped
• 8 oz rhubarb, trimmed and coarsely chopped
• 2 tbsp sugar
• 1 tsp finely grated orange peel
• 1 tbsp plus 1 cup orange juice
• 1 tbsp finely chopped glace ginger
• 12 None gingersnap cookies, coarsely chopped
• 1 medium orange, segmented

1. For the white chocolate cream, bring cream to a simmer in a small saucepan. Remove from heat. Add chocolate and stir until smooth. Transfer to a large bowl. Refrigerate for 30 mins or until spreadable. Beat chocolate mixture with electric mixer until firm peaks form.
2. Combine rhubarb, sugar, orange peel and 1 tbsp orange juice in small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 5 mins or until rhubarb softens. Cool; stir in ginger.
3. Mix cookies and 1 cup orange juice in a medium bowl. Divide rhubarb mixture among six 2/3-cup glasses. Layer with cookie mixture, white chocolate cream and orange segments.

heavy cream, white chocolate, rhubarb, sugar, orange juice, glacue ginger, cookies, orange

Taken from recipes-plus.com/api/v2.0/recipes/37290 (may not work)