Rhubarb-Gingersnap Parfaits

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Parade Magazine

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Ingredients

1 lb fresh rhubarb, finely chopped, or ¾ lb frozen rhubarb (do not thaw)

½ cup granulated sugar

¾ cup chilled heavy cream

3 Tbsp confectioners’ sugar

⅓ cup sour cream

1 Tbsp sherry

8 gingersnaps, finely crushed (6 Tbsp)

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