Line an 8 x 4 inch loaf pan with a large enough piece of plastic wrap that it overhangs by about 5 inches at both ends of pan. Place Rhubarb fool, 1/2 cup cream, sugar, lemon juice and orange liqueur in a food processor. Whirl just until smooth, pink and no white streaks remain.
Carefully turn into pan so that plastic stays up on sides of pan. Bang pan gently on counter to smooth surface. Coarsely chop cookies into small irregular-sized peas, you should have abour 1/2 cup. Sprinkle over rhubarb mixture. Cover with over hang of plastic wrap, then cover again with foil. Freeze overnight.
Up to a day in advance, heat remaining 1/2 cup cream just until bubbles form around edge of pot about 1 minutes. Remove from heat. Stir in chocolate, ginger, cardamom, lime peel and juice until well mixed. Sauce should be farily thick in consistency. If you've made sauce in advance, you may have to reheat to soften slightly. If made right before serving, you will need to cool for about 1 hour.
Turn load out of pan and remove plastic wrap. For each dessert, cut 1 1-inch thick slice. Cut diagnonal into 2 triangles and overlap triangles on dessert plate. Or you can leave slice as is. Drizzle plate with sauce, then scatter with a couple of berries, cutting in half if large. Return any remaining dessert to freezer.
Originally Submitted
7/15/2012
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