Rhubarb fool with crunchy ginger biscuits Archive

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