Prepare Rhubarb Compote

1. Combine the sugar and water in saucepan. Bring to a simmer and stir until the sugar is completely dissolved.
2. Add the chopped rhubarb and cook over medium heat until it begins to break down, and soften. Stir frequently and adjust heat as necessary.
3. Once the rhubarb has cooked down, remove the compote from the heat and stir in the lemon juice.
4. Allow the compote cool to room temperature before preparing the zabaglione–see below– or alternatively, prepare the compote up to a week in advance and store in an airtight container in the refrigerator.

Prepare Zabaglione

1. Set up a bain marie (heatproof bowl set above a pot of barely simmering water–a few small bubbles per second. You want the edges of the bowl to be fully within the pot). In a separate bowl, whisk together the egg yolks, sugar, and liquor.
2. Place the bowl over the pot–and using a balloon whisk, whisk the mixture aggressively for 10-15 minutes (checking the temperature regularly and adjusting as necessary), or until the egg yolk mixture triples in volume and becomes very pale in color, and begins to gain a mousse-like consistency.
3. Remove the zabaglione from the heat, and whisk it until the custard comes to room temperature. Stir in the vanilla extract.
4. In a separate bowl, whip the cream to soft peaks. Gently fold the cream into the zabaglione.
5. Using a small food processor, grind the ginger cookie thins until they are fine.
6. Spoon roughly 1/4 of the rhubarb compote into the bottom of four short glasses (or stemless wine glass). Add a spoonful of chopped strawberries and a dusting of ginger cookie crumble. Top with zabaglione. Garnish with additional diced strawberries and ginger cookie crumble.
7. Serve immediately, or alternatively prepare in advance (without the garnish) and store in the refrigerator for up to six hours until ready to use.