Ginger Snap Ice Cream With Rhubarb Sauce - cooking recipe

Ingredients

2 quarts vanilla ice cream, softened
9 oz ginger snaps, coarsely crushed
1 lb rhubarb, cut into 1/2-inch slices
1/2 cup apple juice
1/4 cup sugar

Preparation

Combine ice cream and ginger snaps in a large bowl until well blended. Return to ice cream container. Freeze for 3 hours or overnight until firm.
Place rhubarb, apple juice and sugar in a medium saucepan in high heat. Bring to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Cool slightly.
Serve ice cream topped with rhubarb sauce.