You may also like
Categories:Viewed: 57 - Published at: 9 years ago
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
Method
- 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.
