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Baked Rhubarb with Cinnamon Ice Cream

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.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection