Ginger Nut Ice-Cream With Rhubarb Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This ice-cream recipe is a re-freshing dessert or snack on a hot day. Any cookie, chocolate bar or honeycomb can be used in place of ginger nut biscuits= or you can add a dash of liquer to the ice-cream, if liked. Ingredients:
2 liters vanilla ice cream, softened |
250 g ginger nut biscuits, roughly crushed |
500 g rhubarb, cuts |
1/2 cup apple juice |
1/4 cup sugar |
Directions:
1. In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze forr 3 hours or overnight until firm.
2. In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
3. Serve ice-cream topped with rhubarb.
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