Poached rhubarb with ginger pecan crumble

Method

• 1
  Combine sugar, 1/3 cup cold water and juice in a saucepan over medium heat. Cook, stirring, until sugar is dissolved. Bring to a simmer. Add rhubarb. Reduce heat to low. Simmer for 5 minutes or until tender. Remove from heat.
• 2
  Meanwhile, process biscuits and pecans until coarse crumbs.
• 3
  Divide rhubarb between 4 serving bowls. Sprinkle with crumble. Serve with ice-cream.