For extra decadence, drizzle with additional warmed dulce de leche.
Rhubarb Apple Ice-Cream Cakes
30 ml (2 tbsp) graham wafer crumbs
90 ml (6 tbsp) prepared dulce de leche or caramel sauce
500 ml (2 cups) softened vanilla ice cream
Rhubarb Apple Sauce
625 ml (2 1/2 cups) chopped fresh rhubarb (cut in 1 cm/1/2-inch pieces)
90 ml (6 tbsp) liquid honey
2 ml (1/2 tsp) vanilla
Line 6 muffin cups with paper liners. Spoon 2 ml (1/2 tsp) of the crumbs, then 7 ml (1 1/2 tsp) of the dulce de leche into each cup. Spoon in ice cream, packing lightly; smooth tops. Spread remaining dulce de leche on top; sprinkle with remaining crumbs. Cover and freeze until firm, about 2 hours or for up to 2 days.
Sauce: In a shallow 2-l (8-cup) glass baking dish, combine rhubarb, apple and honey; bake in a 190 C (375 F) oven for 25 minutes or until apples are tender. Add vanilla with a potato masher, crushing fruit. Let cool until warm or cover and refrigerate until cold.
To serve, divide half of the sauce among individual dishes. Remove liners from ice-cream cakes and place ice cream on sauce. Spoon remaining sauce over top.
Makes 6 servings.
Nutrition information per serving: 284 calories; 2 g protein; 8 g fat; 52 g carbohydrate; 1 g fibre.
Tips: To save time, look for dulce de leche ice cream in your supermarket freezer section.
Source: Foodland Ontario.