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.

Yield: 4 servings (serving size: 1/2 cup rhubarb and 1/2 cup ice cream)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 7%
  • Fat: 1.7g
  • Saturated fat: 1.1g
  • Protein: 3.8g
  • Carbohydrate: 49.9g
  • Fiber: 4.6g
  • Cholesterol: 5mg
  • Iron: 0.8mg
  • Sodium: 69mg
  • Calcium: 198mg


  • 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. 1. Preheat oven to 375°.
  2. 2. Combine ice cream and cinnamon in a bowl; cover and freeze at least 30 minutes.
  3. 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.
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