Crystalized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe.
In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.
In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.
Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.
Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. Makes 8 servings.