Sliced rhubarb gets a quick cook on the stovetop and then stews in the fridge until it reaches peak scrumptiousness. Now it's ready for the parfaits!
What You Need
Original recipe yields 3 servings
1 lb. fresh rhubarb, cut into 1-inch-thick slices
1/3 cup sugar
1/4 tsp. ground cinnamon
2 Tbsp. water
18 vanilla wafers
6 Tbsp. thawed COOL WHIP Whipped Topping
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Let's Make It
Mix rhubarb, sugar and cinnamon in large saucepan. Stir in water. Cook and stir on medium-high heat 2 min. Remove from heat; cover. Let stand 3 min. or until rhubarb is tender.
Refrigerate 1 hour or until completely cooled. Drain rhubarb mixture; discard liquid.
Place 2 wafers in bottom of each of 3 parfait glasses; top each with 1/4 cup rhubarb mixture and 1 Tbsp. COOL WHIP. Repeat layers. Top with remaining wafers.
For a Less Tart Parfait
Prepare as directed, increasing sugar to 1/2 cup.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.