Vanilla and Rhubarb Torte

• 1 12 cups ground gingersnaps, about 10 cookies
• 12 cup pecans, finely chopped, toasted
• 14 cup butter, melted
• 4 cups vanilla ice cream
• 14 cup orange juice
• 6 cups rhubarb, chopped
• 2 tablespoons candied ginger, finely chopped

1. Mix gingersnap crumbs, pecans and melted butter until well blended.
2. Press mixture into bottom and about 1 1/2 inches up sides of 9-inch springform pan.
3. Freeze for 20 minutes.
4. Scoop ice-cream into crust; cover loosely with plastic wrap, pressing gently to smooth ice-cream.
5. Keep covered and freeze until solid, for at least 4 hours or up to 3 days.
6. In a saucepan, combine sugar and orange juice concentrate, stir over medium heat until rhubarb is tender, 15-20 minutes.
7. Remove from heat and stir in candied ginger.
8. Let cool.
9. To serve, remove torte from pan; transfer to cake plate.
10. Pour cooled rhubarb mixture over frozen torte.
11. NOTE: Prep time does not include freezer time.

ground gingersnaps, pecans, butter, vanilla ice cream, orange juice, rhubarb, candied ginger

Taken from www.food.com/recipe/vanilla-and-rhubarb-torte-333925 (may not work)