Rhubarb, Ginger Cookies And Marscapone Parfaits - cooking recipe

Ingredients

10.5 oz rhubarb, trimmed, and cut into 3/4 inch pieces
2 tbsp sugar
1/4 cup + 1 tbsp orange juice
1 tsp orange zest
1 tbsp crystallized ginger
4.5 oz gingersnaps
1 tbsp orange liqueur
1/2 cup heavy cream
6.5 oz white chocolate
2/3 cup mascarpone
1 None orange, peeled and segmented

Preparation

In a small saucepan, combine the rhubarb, sugar, a tablespoon of juice and zest. Bring to a slow boil.
Reduce the heat to low and simmer, uncovered, for 4-5 mins, stirring occasionally, until the fruit is tender. Allow to cool, then stir in the crystallized ginger.
Break the cookies into a bowl, then drizzle with the 1/4 cup orange juice and the orange liqueur. Set aside.
Place the cream and chocolate in a heatproof bowl and set the bowl over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and chill for 30 mins.
Beat the cream mixture until stiff peaks form. Fold in the mascarpone.
Divide the cookies, rhubarb, cream mixture and orange segments between serving dishes. Keep chilled until ready to serve.