Rhubarb Gingersnap Parfaits

• 4 cups chopped fresh or frozen rhubarb (about 1 pound)
• 1/2 cup sugar
• 3/4 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/3 cup sour cream
• 1/8 teaspoon almond extract
• 2 tablespoons coarsely crushed gingersnaps

1. 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.
2. 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.
3. In four parfait glasses, place about 2 tablespoons rhubarb mixture and 1/4 cup cream mixture; repeat layers. Sprinkle with gingersnaps. Chill until serving.

frozen rhubarb, sugar, heavy whipping cream, sugar, sour cream, almond, gingersnaps

Taken from www.tasteofhome.com/recipes/rhubarb-gingersnap-parfaits/ (may not work)