Baked rhubarb with praline ice-cream

1.Preheat oven to 190°C/170°C fan forced. Line 2 small baking trays with baking paper. Combine brown sugar and 2 teaspoons water in a small frying pan over high heat. Cook and swirl pan until sugar dissolves. Add pecans; cook and stir for 1 minute or until pecans are coated in sugar. Transfer to one of the prepared trays; spread thinly. Cool until set. Coarsely chop praline; fold into ice-cream. Using 2 dessertspoons, quickly shape ice-cream into 2 balls. Place on remaining prepared tray; freeze until firm.

2.Combine butter, extra sugar, cinnamon, juice and apple in a baking dish. Cover with foil; bake for 5 minutes. Add rhubarb; stir to coat. Bake, covered, for 10-12 minutes or until tender. Serve with praline ice-cream.