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