Rhubarb Fool and Stem Ginger Biscuits

Method

1 Cut rhubarb into 2.5cm (1in) chunks.

Put into a pan with 75g (3oz) sugar, liqueur (if using) and 75ml (3fl oz) cold water. Bring to the boil; simmer gently for 5min. Strain rhubarb, reserving syrup.

2 Pour syrup back into pan and simmer until reduced by a third. Cool.

3 Whisk cream, yogurt, vanilla and rest of sugar until soft peaks form. Mash half the rhubarb; stir into cream. Fold in remaining pieces. Divide among six 250ml (9fl oz) glasses. Serve with the syrup.

Get ahead
Make syrup and fool the day before; keep separate. Complete recipe.

For the Stem Ginger Biscuits (optional)

Hands-on time 15min, cooking time 15-18min. Makes about 18, per biscuit:  81cals, 4g fat (2g saturates), 12g carbs (4g total sugars)

Preheat oven to 170°C (150°C fan) mark 3. Take 40g (1½oz) golden caster sugar - set aside 1tbsp sugar. Heat the rest gently in a pan with 75g (3oz) unsalted butter and 2½tbsp golden syrup Stir together in a bowl 175g (6oz) plain flour and ½tsp ground ginger. Take pan off heat, add 40g (1½oz) stem ginger, finely chopped, then stir the syrup into the flour. Pinch off walnut-sized pieces of dough; arrange 2.5cm (1in) apart on non-stick baking sheets. Flatten slightly. Gently press a fork into each biscuit, then sprinkle over remaining sugar. Bake for 15-18min until golden. Leave for a few minutes, then transfer to a wire rack to cool. Serve with rhubarb fool.

Get ahead
The biscuits will keep well in an airtight tin for up to five days.