Baked Rhubarb with Cinnamon Ice Cream

Ingredients

• 0.3 teaspoon ground cinnamon 
• 0.5 cup brown sugar light packed
• 2 cups whipped cream low-fat softened
• 1 pound rhubarb fresh trimmed cut into 1-inch pieces
• 0.3 teaspoon vanilla extract 
• 0.3 cup water hot

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 37
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.
4. Bake at 375 for 30 minutes or until rhubarb is soft, stirring once during cooking.
5. Let stand 10 minutes to cool.
6. Serve with cinnamon ice cream.