Vanilla and Rhubarb Torte Recipe

Directions:

1. Mix gingersnap crumbs, pecans and melted butter until well blended. Press mixture into bottom and about 1 1/2 inches up sides of 9-inch springform pan. Freeze for 20 minutes. Scoop ice-cream into crust; cover loosely with plastic wrap, pressing gently to smooth ice-cream.
2. Keep covered and freeze until solid, for at least 4 hours or up to 3 days.
3. In a saucepan, combine sugar and orange juice concentrate, stir over medium heat until rhubarb is tender, 15-20 minutes.
4. Remove from heat and stir in candied ginger. Let cool.
5. To serve, remove torte from pan; transfer to cake plate. Pour cooled rhubarb mixture over frozen torte.
6. NOTE: Prep time does not include freezer time.