Ginger Nut Ice-Cream With Rhubarb Sauce - cooking recipe

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

Preparation

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.
In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
Serve ice-cream topped with rhubarb.