Food & Cooking Recipes Dessert & Treats Recipes Rhubarb and Cream Parfaits By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 7, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Rhubarb, a bright red vegetable that tastes more like a tart fruit, is ideal for making pies, sauces, preserves and treats like this parfait. Ingredients ½ cup heavy cream ⅓ cup reduced-fat sour cream ¼ teaspoon vanilla extract. ½ cup Rhubarb Compote Directions In a large bowl, whip heavy cream until soft peaks form. With the mixer running, gradually add 3 tablespoons granulated sugar; beat until stiff peaks form. Fold in reduced-fat sour cream and vanilla extract. Fill each of four glasses or serving dishes with Rhubarb Compote; dollop with cream mixture. Serve immediately. Cook's Notes Rhubarb ranges in color from deep red to pinkish tinged with green. Choose crisp stalks that are about an inch wide, with no brown spots. Print