Rhubarb jam with ice cream

Ingredients:

• 450 g rhubarb, cut into 1-1.5 cm pieces (about 4 cups)
• 500 ml vanilla ice cream
• 1/2 cup sugar
• 1/4 cup honey
• 3 tbsp (45 g) butter, cut into pieces
• 1/2 tsp ground cinnamon, and more for sprinkling
• Dry breakfast pillows made from wheat, oat, rice or corn flour
• Powdered sugar, for dusting

Preparation:

1. Combine the rhubarb, sugar, honey, butter, and cinnamon in a large heatproof bowl. Cover the bowl with plastic wrap and use a knife or fork to poke small holes to allow steam to escape.
   
   Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the film and stir the jam.
2. Meanwhile, crumble the pillows into a separate bowl. Sprinkle with powdered sugar and cinnamon.
3. Place the rhubarb jam in the bowls, top with ice cream and sprinkle with crumbled rhubarb pillows.