Baked Rhubarb with Cinnamon Ice Cream |
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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Look for blemish-free, bright red rhubarb in the produce section of your grocery store during late winter and early spring. Ingredients:
2 cups vanilla low-fat ice cream, softened |
1/4 teaspoon ground cinnamon |
1 pound fresh rhubarb, trimmed and cut into 1-inch pieces |
1/2 cup packed light brown sugar |
1/4 cup hot water |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375°.
2. Combine ice cream and cinnamon in a bowl; cover and freeze at least 30 minutes.
3. 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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