Rhubarb Fool and Stem Ginger Biscuits

Serves: 6

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Total Time: 30

Prep Time: 20

Cook Time: 10

• 400 gram(s) rhubarb, trimmed
• 125 gram(s) golden caster sugar
• 50 ml Grand Marnier or Cointreau - optional
• 300 ml (½ pint) carton double cream
• 500 gram(s) tub 0% fat Greek yogurt
• Half teaspoon(s) vanilla extract

Method

1. Cut rhubarb into 2.5cm (1in) chunks.
2. 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.
3. Pour syrup back into pan and simmer until reduced by a third. Cool.
4. 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.
5. Get ahead Make syrup and fool the day before; keep separate. Complete recipe.
6. 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)
7. 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.
8. Get ahead The biscuits will keep well in an airtight tin for up to five days.

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