Baked Rhubarb with Cinnamon Ice Cream

recipe
Look for blemish-free, bright red rhubarb in the produce section of your grocery store during late winter and early spring.

Yield:

4 servings (serving size: 1/2 cup rhubarb and 1/2 cup ice cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 30 Minutes
Other: 10 Minutes

Nutritional Information

Calories 213
Caloriesfromfat 7 %
Fat 1.7 g
Satfat 1.1 g
Protein 3.8 g
Carbohydrate 49.9 g
Fiber 4.6 g
Cholesterol 5 mg
Iron 0.8 mg
Sodium 69 mg
Calcium 198 mg

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

Preparation

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.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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