2 tablespoons butter or margarine, melted
2 tablespoons dark or light corn syrup
1/2 teaspoon grated orange peel
1 1/2 cups chopped fresh rhubarb
4 Pillsbury™ Grands!™ frozen Southern style biscuits (from 25-oz bag)
1/2 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
1 cup vanilla ice cream
Heat oven to 375°F. Spray insides of 4 (6-oz) custard cups with cooking spray. Place custard cups on cookie sheet with sides. In medium bowl, mix brown sugar, butter, corn syrup, orange peel and rhubarb; divide evenly among custard cups. Top each with 1 biscuit. In small bowl, mix granulated sugar and cinnamon; sprinkle over biscuits. Bake 25 to 28 minutes or until deep golden brown; cool 1 minute. Turn upside down onto 4 serving plates; remove custard cups. Serve warm with ice cream.