Rhubarb Crisp Parfaits

• 5 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 1/3 cup water
• 1 tablespoon cornstarch
• 1 teaspoon freshly grated orange zest
• 1/2 cup firmly packed brown sugar
• 1/4 cup Land O Lakes Butter
• 1 cup uncooked quick-cooking oats
• 1/2 teaspoon ground cinnamon
• 1 cup Land O Lakes Heavy Whipping Cream
• 2 tablespoons sugar

1. Combine all sauce ingredients in 6-quart saucepan.
2. Cook over medium-high heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil.
3. Reduce heat to medium.
4. Cook, stirring often, 5-6 minutes or until mixture is thickened.
5. Spoon sauce into bowl.
6. Let cool 30 minutes.
7. Cover; chill at least 1 hour.
8. Heat oven to 350F.
9. Combine brown sugar and butter in 4-quart saucepan.
10. Cook over medium heat 4-5 minutes or until butter is melted.
11. Remove from heat.
12. Stir in oats and cinnamon.
13. Spread oat mixture onto ungreased 15x10x1-inch baking pan.
14. Bake 10-15 minutes or until browned, stirring once or twice.
15. Let streusel stand in pan, stirring occasionally, 30 minutes or until cooled.
16. Store in container with tight-fitting lid until ready to assemble parfaits.
17. Beat whipping cream in bowl at high speed until soft peaks form.
18. Add 2 tablespoons sugar; continue beating until stiff peaks form.
19. Layer 1/4 cup sauce, 2 tablespoons streusel and 2 tablespoons whipped cream in each of eight (6- to 8-ounce) parfait glasses.
20. Repeat layers twice, ending with whipped cream.

frozen rhubarb, sugar, water, cornstarch, freshly grated orange zest, brown sugar, butter, oats, ground cinnamon, cream, sugar

Taken from www.landolakes.com/recipe/935/rhubarb-crisp-parfaits (may not work)