Ginger nut ice-cream with rhubarb sauce

1.In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze for 3 hours or overnight until firm.

2.In a small saucepan, combine rhubarb, juice and sugar. Bring to boil. Reduce heat and simmer for 4-5 minutes until rhubarb is tender.

3.Serve ice-cream topped with rhubarb.