Ginger Nut Ice-cream With Rhubarb Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

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

Recipe

• 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.