Baked Rhubarb with Cinnamon Ice Cream

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


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


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


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.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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