You may be familiar with those old-school dessert logs made with chocolate wafers spread with whipped cream that soften to a sliceable consistency in the fridge; this version is made with Biscoff cookies and swirly pink rhubarb fool, and is one of my favourite things of all time. Served chilled or frozen (fully or partially) it’s a gorgeous make-ahead dessert for special events, or one you can keep in the freezer to slice as needed — just for yourself. When it’s too hot to turn on the oven for rhubarb crumble or pie – this is the answer.

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