Rhubarb, a bright red vegetable that tastes more like a tart fruit, is ideal for making pies, sauces, preserves and treats like this parfait.
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.
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.