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Rhubarb Gingersnap Parfaits

1 pound fresh or 3/4 pound frozen rhubarb (Do Not Thaw)
1/2 cup granulated sugar
3/4 cup chilled heavy cream
3 tablespoons powdered sugar
1/3 cup sour cream
1 tablespoon sherry
8 gingersnaps, finely ground (6 tablespoons)

1. If using fresh rhubarb, trim and finely chop. Cook rhubarb and granulated sugar in a large saucepan over medium-high heat, stirring constantly, until rhubarb begins to give off juices. Reduce heat and simmer, stirring frequently, until rhubarb falls apart and is reduced to about 1 1/2 cups, about 20 minutes.
2. Transfer rhubarb to a metal bowl set in a larger bowl of ice and cold water and chill, stirring occasionally, until cold, about 5 minutes.
3. Beat heavy cream and powdered sugar in a bowl with an electric mixer until it just holds stiff peaks. Add sour cream and sherry and beat until it returns to stiff-peak stage.
4. Decoratively layer 1/3 cup rhubarb, 1/2 cup whipped cream, and 1 1/2 tablespoons gingersnap crumbs in each of 4 (6-ounce) stemmed glasses (there will be a little rhubarb left over). Chill until ready to serve.

Makes 4 servings.

Adapted from a recipe in Gourmet Magazine.