Ginger Nut Ice Cream With Rhubarb Sauce Recipes

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STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM



Stewed Gingered Rhubarb with Vanilla Ice Cream image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon grated peeled fresh ginger
1 1/4 pounds fresh rhubarb, trimmed, cut into 1/2 inch pieces
1 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice
Vanilla ice cream
Fresh mint

Steps:

  • Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
  • Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.

GINGER NUT ICE-CREAM WITH RHUBARB SAUCE



Ginger Nut Ice-Cream With Rhubarb Sauce image

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.

Provided by the.fashion.babe

Categories     Frozen Desserts

Time 25m

Yield 4-6 ice-creams, 4-6 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 692.2, Fat 33.3, SaturatedFat 20.4, Cholesterol 132, Sodium 245.9, Carbohydrate 92.6, Fiber 4.4, Sugar 80.9, Protein 11.6

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