Ginger Nut Ice-Cream With Rhubarb Sauce

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.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 4-6 ice-creams

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.