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Rhubarb fool with crunchy ginger biscuits
Fruit and vegetables
300g/10½oz
rhubarb
, cut into 2cm/1in pieces
Cooking ingredients
1 tbsp chopped
stem ginger
Other
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 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
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