Vanilla and Rhubarb Torte |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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:
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 |
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.
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