Prep Time
12 Mins
Cook Time
30 Mins
Other Time
10 Mins
Yield
4 servings (serving size: 1/2 cup rhubarb and 1/2 cup ice cream)

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine ice cream and cinnamon in a bowl; cover and freeze at least 30 minutes.

Step 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.

Oxmoor House Healthy Eating Collection

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