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Baked Rhubarb with Cinnamon Ice Cream Recipe

Baked Rhubarb with Cinnamon Ice Cream Recipe

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Ingredients:

Serving

2 cups vanilla low-fat ice cream, softened
1/4 tsp ground cinnamon
1 lb fresh rhubarb, trimmed and cut into 1-inch pieces
1/2 cup packed light brown sugar
1/4 cup hot water
1/4 tsp vanilla extract

Directions:

Preheat oven to 375°.
Combine ice cream and cinnamon in a bowl; cover and freeze at least 30 minutes.
While ice cream freezes, combine rhubarb and next 3 ingredients in an 11 x 7-inch baking dish; stir well to dissolve sugar. Bake at 375° for 30 minutes or until rhubarb is soft, stirring once during cooking. Let stand 10 minutes to cool. Serve with cinnamon ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.93 Kcal (929 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	77.56mg	3%
Potassium	566.52mg	12%
Total Carbs	52.88g	18%
Sugars	31.87g	127%
Dietary Fiber	3.02g	12%
Protein	3.82g	8%
Vitamin C	9.1mg	15%
Iron	0.3mg	2%
Calcium	223.3mg	22%

Amount Per 100 g
Calories	99.47 Kcal (416 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	34.76mg	3%
Potassium	253.92mg	12%
Total Carbs	23.7g	18%
Sugars	14.28g	127%
Dietary Fiber	1.36g	12%
Protein	1.71g	8%
Vitamin C	4.1mg	15%
Iron	0.1mg	2%
Calcium	100.1mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.8

Points
6

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free

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