RHUBARB GINGER FOOL
Ingredients:
1 cup Rhubarb Ginger Jam
1/3 cup Simple Syrup (see below)
Fresh lemon juice
1-1/2 cups whipping cream (see note)
2 tablespoons crystallized ginger, cut into thin strips
Directions:
Combine he jam, syrup and just enough lemon juice to balance sweet with sour tastes.
Beat the cream to soft peaks and spoon it into a one quart decorative glass bowl. Fold the jam mixture into the cream leaving streaks of pink to alternate with white. (To fold, make a circular motion with a rubber spatula straight down into the center of the whites, flat along the bottom, and up the sides, lifting whites to cover the jam. Turn this circle into a doughnut
shape by turning the bowl and repeating this action until the ingredients are mixed.)
This can be made 2-3 hours ahead and held in a serving bowl or in individual goblets. Scatter on ginger strips at serving time.
Note: Look for whipping or heavy cream that is pasteurized. Ultra-pasteurized whipping cream will not whip properly.
****** Simple Syrup ******
Ingredients:
3 cups water
1 cup granulated sugar
1 tablespoon strained fresh lemon juice
Directions:
Combine water, sugar, and lemon juice in a heavy, non-reactive 2-quart saucepan. Heat, stirring occasionally, until the sugar dissolves. Let the syrup cool to room temperature and transfer it to a storage jar. It will keep, refrigerated, as long as 2 months.
