Rhubarb & Cookie Parfaits

ACTIVE TIME: 30 min. TOTAL TIME: 2 hrs. SERVES: 6

1 cup sugar

1 tsp. grated peeled fresh ginger

1 lb. trimmed rhubarb, cut into 1⁄4”-thick slices 12 shortbread cookies, (3 oz.) finely crushed

1 cup vanilla ice cream, softened

Fresh mint (optional)

In pot, combine sugar, 1 cup water and ginger; bring to boil. Add rhubarb; reduce heat to medium-low. Cook, stirring occasionally, until rhubarb is tender but still holds its shape, 3–5 min. Transfer to heatproof bowl; cool, then cover and chill. Evenly divide fruit among 6 (6 oz.) glasses. Dividing evenly, top with cookies and ice cream. Garnish with mint.

Per serving: Cal. 213 Pro. 2g. Carb. 42g Fiber 2g Sug. 32g Chol. 10mg.Sodium 94mg Total fat: 6g. Sat. 2g Trans. 0g.