Rhubarb fool with crunchy ginger biscuits recipe
 Try this recipe for a spiced rhubarb fool with homemade ginger biscuits. 500ml/18fl oz double cream100g/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 pieces300g/10½oz caster sugar1 star anise 1 cinnamon stick 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, softened175g/6oz caster sugar1 free-range egg1 tbsp golden syrup250g/9oz plain flour½ tsp baking powder2 tsp ground ginger1 tbsp chopped stem ginger 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 Method 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. Preheat the oven to 180C/350F/Gas 4. 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. 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. 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. 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. 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. 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. 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. Spoon the fool mixture into pretty glasses and serve the biscuits alongside.