Rhubarb-Gingersnap Icebox Pie

Ingredients

Crust

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

Rhubarb Compote

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

Assembly

1 quart good-quality vanilla ice cream
1/4 cup chilled heavy cream
1/4 cup crème fraîche or sour cream
1 tablespoon sugar

Directions

Crust

1. Preheat oven to 325°. Coat a 9" glass or metal pie pan with nonstick spray. Process cookie crumbs, sugar, salt, and nutmeg in a food processor until well incorporated. Transfer mixture to a medium bowl and drizzle butter over; stir to blend. Pour into prepared dish. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dsh. Bake until crust is deep golden brown, about 12 minutes. Let cool on a wire rack and set aside.







Compote

2. Bring wine, sugar, and 1/2 cup water to a boil in a wide pot, stirring to dissolve sugar. Reduce heat to medium and simmer, stirring often, until syrup measures 1 cup, 10-12 minutes. Add rhubarb, increase heat to high, and cook, without stirring and swirling pan occasionally, until compote thickens and syrup is slightly reduced, 4-5 minutes. Slide onto a plate, keeping rhubarb intact. Freeze for 10 minutes to chill quickly.

What a great bottle of Shiraz. I stumbled upon this Gemtree Vineyards Bloodstone Shiraz at Whole Foods. It was on sale from $18.99 to $12.99. I quickly googled it and had to try it after reading it's description as having "plums and raspberry conserve on the bouquet." Sounded perfect for this recipe and it was! It was also a nice, drinkable shiraz. Winner!









Assembly

3. Chill bowl and paddle attachment of a stand mixer in freezer. Soften ice cream in the refrigerator for 20 minutes. Spoon ice cream into the chilled bowl and beat with paddle attachment on low speed until smooth. Set 1/3 cup compote aside, add remaining compote to ice cream and mix until evenly incorporated. Spoon the ice cream into cooled crust; smooth top. Freeze until firm, about 2 hours. DO AHEAD Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining compote.

4. Whip cream, crème fraîche, and sugar in a small bowl just until peaks form. Spoon into center of pie; spread evenly, leaving a 1" plain border. Spoon remaining compote onto center of cream. Freeze until firm, about 1 hour and up to 8 hours. Let pie stand at room temperature for 10-20 minutes before serving.




Total Time: At least 4 hours with freezing time
Servings: 8-10
Recipe by Bon Appetit