Vanilla and Rhubarb Torte

1. 1

   Mix gingersnap crumbs, pecans and melted butter until well blended.

2. 2

   Press mixture into bottom and about 1 1/2 inches up sides of 9-inch springform pan.

3. 3

   Freeze for 20 minutes.

4. 4

   Scoop ice-cream into crust; cover loosely with plastic wrap, pressing gently to smooth ice-cream.

5. 5

   Keep covered and freeze until solid, for at least 4 hours or up to 3 days.

6. 6

   In a saucepan, combine sugar and orange juice concentrate, stir over medium heat until rhubarb is tender, 15-20 minutes.

7. 7

   Remove from heat and stir in candied ginger.

8. 8

   Let cool.

9. 9

   To serve, remove torte from pan; transfer to cake plate.

10. 10

    Pour cooled rhubarb mixture over frozen torte.

11. 11

    NOTE: Prep time does not include freezer time.

* Per serving · 4 servings · Values may vary.

No additional tips available.