Ginger Rhubarb in Pastry

Ingredients

 * 4 puff pastry shells
 * 1/3 cup water
 * 2/3 cup Sugar
 * 1-1/4 lbs. rhubarb, trimmed, washed, and chopped
 * 2 tsp. orange zest, grated
 * 1/8 tsp. nutmeg
 * 1/4 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 1/3.
 * 9) Pour syrup over rhubarb.
 * 10) Just before serving, spoon fruit mixture into baked puff pastry shells and top with ice cream..