Aug 08 2008
I Dream of Ice Cream/Rhubarb Torte Recipe
Rhubarb Torte
(NC)—After a long, cold winter, everyone is ready to eagerly embrace the balmy summer weather – and all the fresh, flavourful Canadian produce it yields. To kick off the season and early Canadian rhubarb crop, serve this torte recipe at your first barbecue of the summer.
1 1/2 cups (375 mL) ground gingersnaps (about 10 cookies)
1/2 cup (125 mL) finely chopped toasted pecans
1/4 cup (50 mL) melted butter
4 cups (1 L) Nestlé Real Dairy Natural Vanilla Ice Cream (50% Less Fat Natural Vanilla can be substituted)
1 cup (250 mL) sugar
1/4 cup (50 mL) orange juice concentrate
6 cups (1.5 L) chopped rhubarb
2 tbsp (25 mL) finely chopped candied ginger
Mix gingersnap crumbs, pecans and melted butter until well blended. Press mixture into bottom and sides (about 1 1/2-inches high) of a 9-inch spring form pan. Freeze for 20 minutes.
Scoop ice cream into crust; cover loosely with plastic wrap, pressing gently to smooth ice cream. Keep covered and freeze until solid (4 hours-up to 3 days).
Combine sugar and orange juice concentrate in saucepan, stir over medium heat until sugar is dissolved, about 3 minutes. Stir in rhubarb; reduce heat to simmer, cover and cook, stirring occasionally, until rhubarb is tender (about 15 to 20 minutes). Remove from heat and stir in candied ginger. Let cool.
To serve: Remove torte from pan; transfer to cake plate. Pour cooled rhubarb mixture over frozen tart. Serves 8 to 10.
Nestlé Real Dairy ice cream is now available in a new tub that is recyclable and reusable. Look for the FreshSNAP seal that locks in freshness from your first scoop to your last.
-News Canada
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