Ingredients

• 500ml/18fl oz double cream
• 100g/3½oz icing sugar
• sieved
• 250ml/9fl oz thick Greek-style yoghurt
• splash strawberry liqueur
• 1 vanilla pod
• split lengthways
• seeds scraped out
• 300g/10½oz rhubarb
• cut into 2cm/1in pieces
• 300g/10½oz caster sugar
• 1 star anise
• 1 cinnamon stick
• 125g/4oz unsalted butter
• softened
• 175g/6oz caster sugar
• 1 free-range egg
• 1 tbsp golden syrup
• 250g/9oz plain flour
• ½ tsp baking powder
• 2 tsp ground ginger
• 1 tbsp chopped stem ginger

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the rhubarb fool
• whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar
• yoghurt
• strawberry liqueur and vanilla seeds until well combined.
• Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes
• or until the rhubarb is tender.
• Allow the rhubarb to cool slightly
• and then fold into the fool mixture until well combined.
• For the biscuits
• cream the butter and sugar in a bowl until light and fluffy.
• Stir in the egg and golden syrup. Add the flour
• baking powder
• ground ginger and stem ginger and mix until well combined.
• Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes
• or until golden-brown.
• Spoon the fool mixture into pretty glasses and serve the biscuits alongside.