RHUBARB GINGER FOOL
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
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 ******
3 cups water
1 cup granulated sugar
1 tablespoon strained fresh lemon juice
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.