2 cups (about 4 Large Stalks) Chopped Rhubarb, Chopped Into About 1/2-inch Pieces
13 cups Granulated Sugar
1- 1/2 cup Whipping Cream
3 Tablespoons Powdered Sugar
1 cup Crushed Gingersnap Cookies (about 16 Cookies)
The compote: In a medium saucepan (not over heat yet), stir together the chopped rhubarb pieces and sugar. Let the mixture rest for 15 minutes to allow the rhubarb to release some juices. Then set the saucepan over medium-high heat and bring the rhubarb to a boil, stirring constantly. Reduce heat to medium-low, cover and simmer, stirring occasionally, until rhubarb is very tender, about 12 minutes. Then remove from the heat and allow rhubarb to cool. Then transfer to a bowl and refrigerate the mixture for at least 2 hours to allow the compote to thicken. In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat the whipping cream and powdered sugar until stiff. Using 6 ounce glasses, alternate adding the compote, whipped cream and crushed gingersnaps in layers, ending with a dollop of whipped cream and a sprinkling of gingersnap crumbs. Serve.