- 1 pound fresh or frozen rhubarb, thawed and cut into 1-inch pieces
- 1/3 cup sugar
- 2 tablespoons strawberry jam
- 1/4 teaspoon ground cinnamon
- 1 quart vanilla ice cream
- Crumbled gingersnap cookies, for garnish
In medium saucepan, cook rhubarb with sugar over low, covered, until very tender, about 10 minutes. Stir in jam and cinnamon. Let cool 10 minutes. Divide ice cream among 6 bowls. Top with rhubarb sauce and cookies.