Baked Rhubarb With Praline Ice Cream

• 1/3 cup brown sugar, plus 2 tbsp
• 2 tbsp chopped pecans
• 3 scoops vanilla ice cream, slightly softened
• 2 1/2 tbsp butter, melted
• 1/4 tsp ground cinnamon
• 1/4 cup orange juice
• 2 None medium apples, peeled, quartered
• 4 stalks rhubarb, trimmed, cut into 1 1/4 inch pieces

1. Preheat oven to 375u0b0F. 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. 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.

brown sugar, pecans, vanilla ice cream, butter, ground cinnamon, orange juice, apples, stalks rhubarb

Taken from recipes-plus.com/api/v2.0/recipes/27540 (may not work)