Baked Rhubarb With Praline Ice Cream

1. 1

   Preheat oven to 375u00b0F. 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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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