Baked Rhubarb With Praline Ice Cream - cooking recipe

Ingredients

1/3 cup brown sugar, plus 2 tbsp
2 tbsp chopped pecans
3 scoops vanilla ice cream, slightly softened
2 1/2 tbsp butter, melted
1/4 tsp ground cinnamon
1/4 cup orange juice
2 None medium apples, peeled, quartered
4 stalks rhubarb, trimmed, cut into 1 1/4 inch pieces

Preparation

Preheat oven to 375\u00b0F. Line 2 baking trays with parchment paper. In a small frying pan, heat 2 tbsp brown sugar and 2 tsp water over high heat until sugar dissolves. Add pecans and stir to coat. Cook for 1 min, until toasted. Transfer to a prepared baking tray. Spread out thinly and let cool until set. Coarsely chop praline then fold into ice cream. Quickly shape ice cream into 2 balls then transfer to remaining prepared tray. Freeze until firm.
Meanwhile, combine butter, remaining sugar, cinnamon, orange juice and apples in a baking dish. Cover with foil and bake for 5 mins. Add rhubarb and bake, covered, for 10-12 mins, or until tender. Serve with praline ice cream.