Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a spicyk nutty, dessert, that tastes just a little different fro anything else, and also has the wonderful taste of ice cream!!

Ingredients Nutrition

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.