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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.