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Ginger Nut Ice-Cream With Rhubarb Sauce

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“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:
25mins
SERVES:
4-6
YIELD:
4-6 ice-creams
UNITS:
US

Ingredients Nutrition

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.

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