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Rhubarb-Gingersnap Icebox Pie


Rhubarb-Gingersnap Icebox Pie Recipe

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
Directions:
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