¼ cup brown sugar
2 Tbsp. butter
2 cups chopped rhubarb
2 Tbsp. orange juice
1 tsp. orange zest
½ oz dark rum*
½ cup. crushed gingersnaps, plus 4 whole cookies for garnish
1 pint vanilla ice cream
• In a stainless-steel skillet (do not use nonstick), melt the butter and sugar together over medium heat. Add the rhubarb, orange juice and zest and saute 3 to 5 minutes until tender.
• Remove the pan from heat, add the rum and carefully ignite the alcohol using a long match. Use a long-handled spoon to baste the rhubarb with the liquid until the flame burns out. Set aside.
• Divide the crushed gingersnaps between 4 bowls, top with 1 scoop ice cream and drizzle each with the rhubarb sauce. Garnish with a whole cookie.
*Gild the lily and mix ¼ ounce Big O Ginger Liqueur with ¼ ounce white or dark rum in lieu of the dark rum for an extra ginger punch.