Recipe

Cakes

Step 1: Line 6 muffin cups with paper liners.

Step 2: Spoon 1/2 tsp of the crumbs then 1-1/2 tsp of the dulce de leche into each cup. Spoon in ice cream, packing lightly; smooth tops. Spread remaining dulce de leche on top; sprinkle with remaining crumbs. Cover and freeze until firm, about 2 hours or for up to 2 days.

Rhubarb Apple Sauce

Step 1: In shallow 8-cup glass baking dish, combine rhubarb, apple and honey; bake in 375°F oven for 25 minutes or until apples are tender.

Step 2: Add vanilla and with potato masher, crush fruit. Let cool until warm or cover and refrigerate until cold.

Step 3: To serve, divide half of the sauce among individual serving dishes. Remove liners from ice cream cakes and place ice cream on sauce. Spoon remaining sauce over top.

Note: Rhubarb Apple Sauce can be prepared ahead, cooled, covered and refrigerated for up to 2 days. Serve cold or reheat gently in the microwave.