Vanilla and Rhubarb Torte

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

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups  ground  gingersnaps, about 10 cookies
• 1⁄2 cup pecans, finely chopped, toasted
• 1⁄4 cup butter, melted
• 4  cups vanilla ice cream

• TOPPING

• 1⁄4 cup  orange juice
• 6  cups rhubarb, chopped
• 2  tablespoons candied ginger, finely chopped

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.