RHUBARB CRUMBLE ICE-CREAM:

INGREDIANTS:

CHOPPED RHUBARB - 220 GM
BROWN SUGAR - 2 TABLESPOON
VANILLA ICE-CREAM,SOFTENED SLIGHLTY -2 LITRES
GINGER NUT BISCUITS,CHOPPED COARSELY - 125 GM


METHOD:

LINE 14 CM*21 CM LOAF PAN WITH PLASTIC WRAP.

COOK RHUBARB AND SUGAR IN LARGE HEAVY-BASED SAUCE PAN ,COVERED ,ABOUT 5 MINUTES OR UNTIL RHUBARB IS ALMOST TENDER.REDUCE HEAT ;SIMMER ,UNCOVERED,ABOUT 5 MINUTESOR UNTIL RHUBARB SOFTENS BUT RETAINS SHAPE.COOL.

PLACE ICE CREAM IN LARGE BOWL;BREAK UP SLIGHTLY .GENTLY SWIRL IN BISCUITS AND RHUBARB MIXTURE.

POUR ICE CREAM MIXTURE INTO PREPARED PAN.COVER;FREEZE 3 HOURS OR UNTIL FIRM.