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Rhubarb fool with crunchy ginger biscuits

Try this recipe for a spiced rhubarb fool with homemade ginger biscuits.

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For the fool

  • 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

For the ginger nut biscuits

  • 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

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