Vanilla and Rhubarb Torte
- Ready In:
- 30mins
- Ingredients:
- 7
- 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
- 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.
- Keep covered and freeze until solid, for at least 4 hours or up to 3 days.
- In a saucepan, combine sugar and orange juice concentrate, stir over medium heat until rhubarb is tender, 15-20 minutes.
- Remove from heat and stir in candied ginger. Let cool.
- To serve, remove torte from pan; transfer to cake plate. Pour cooled rhubarb mixture over frozen torte.
- NOTE: Prep time does not include freezer time.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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