1.Transfer ice-cream to refrigerator for 2 hours to soften. Line a 14cm x 21cm loaf pan with plastic wrap.
2.Combine rhubarb and sugar in a large heavy-based saucepan. Cook, covered, for 5 minutes or until rhubarb is just tender. Simmer, uncovered, stirring, for 10 minutes or until thick and pulpy.
3.Place biscuits in plastic bag and crush with rolling pin until biscuits are in small chunks.
4.Place ice-cream in a bowl, break up slightly. Gently fold in biscuits, then rhubarb, to form a swirl pattern.
5.Pour the ice-cream mixture into prepared loaf pan. Cover and freeze for several hours or overnight, until firm. Serve sliced.
This recipe can be made one week in advance.
Note
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