Ginger Rhubarb in Pastry

Ingredients

 * 4 puff pastry shells
 * ⅓ cup water
 * ⅔ cup sugar
 * 1¼ lbs rhubarb, trimmed, washed, and chopped
 * 2 tsp orange zest, grated
 * ⅛ tsp nutmeg
 * ¼ tsp ground ginger
 * 2 cups vanilla ice cream

Directions

 * 1) Bake puff pastry shells according to package directions.
 * 2) Combine water and sugar in a heavy saucepan over medium low heat.
 * 3) Stir until sugar dissolves.
 * 4) Increase heat to high.
 * 5) When syrup begins to boil stir in remaining ingredients, except ice cream.
 * 6) Reduce heat to low and simmer 20 – 25 minutes or until rhubarb is tender.
 * 7) Transfer rhubarb to a bowl with a slotted spoon.
 * 8) Increase heat to high and boil syrup 10 minutes or until syrup is reduced by ⅓.
 * 9) Pour syrup over rhubarb.
 * 10) Just before serving, spoon fruit mixture into baked puff pastry shells and top with ice cream.