Rhubarb-Gingersnap Icebox Pie

Name: Rhubarb-Gingersnap Icebox Pie
Yield: 8
Ingredients: Nonstick vegetable oil spray; 1 cup ground gingersnap cookies (20-30 cookies, depending on brand, ground in a food processor); 2 tablespoons sugar; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly grated nutmeg; 1/4 cup (1/2 stick) unsalted butter, melted; 1 cup fruity red wine, such as Shiraz; 3/4 cup sugar; 3/4 pound fresh rhubarb, cut lengthwise into 1/3" slices, then crosswise into 1 1/2"-long pieces (about 3 cups), or frozen rhubarb, thawed; 1 quart good-quality vanilla ice cream; 1/4 cup chilled heavy cream; 1/4 cup crème fraîche or sour cream; 1 tablespoon sugar

Rhubarb-Gingersnap Icebox Pie was pinched from <a href="http://www.bonappetit.com/recipes/2011/08/rhubarb-gingersnap-icebox-pie" target="_blank">www.bonappetit.com.</a>

"With its crumbly gingersnap crust and ice cream filling, this is the way to put late-season rhubarb to use. If you can't find it fresh, frozen will also work...."

INGREDIENTS

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Nonstick vegetable oil spray

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1 cup ground gingersnap cookies (20-30 cookies, depending on brand, ground in a food processor)

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2 tablespoons sugar

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1/4 teaspoon kosher salt

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1/8 teaspoon freshly grated nutmeg

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1/4 cup (1/2 stick) unsalted butter, melted

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1 cup fruity red wine, such as Shiraz

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3/4 cup sugar

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3/4 pound fresh rhubarb, cut lengthwise into 1/3" slices, then crosswise into 1 1/2"-long pieces (about 3 cups), or frozen rhubarb, thawed

•

1 quart good-quality vanilla ice cream

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1/4 cup chilled heavy cream

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1/4 cup crème fraîche or sour cream

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1 tablespoon sugar

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