Rhubarb Ice Cream Pie

Crust

16 purchased oatmeal cookies

1 1/2 Tbsp brown sugar

1/4 tsp salt

pinch ground ginger

1/4 cup margarine, melted

Ice Cream

1 cup water

2 Tbsp light, sweet wine (optional)

1/4 cup sugar

1 3-oz (85 g) pkgs strawberry gelatin dessert

3/4 lb (340 g / about 3 cups) frozen rhubarb, thawed

4 cups vanilla ice cream, softened

1.  To prepare crust: Preheat oven to 325°F (170°C). Coat a deep-dish pie pan with nonstick cooking spray.

2.  Process crust ingredients in a food processor until well combined. Transfer mixture to pie pan and press down evenly over surface of dish, pushing crumbs up sides until packed down tightly. Bake crust until golden brown, about 12 minutes; allow to cool.

3.  To prepare ice cream, bring the water, wine, sugar, and gelatin dessert to a boil, stirring to dissolve sugar and gelatin dessert. Reduce flame to medium and simmer for 8–10 minutes. Increase flame and add rhubarb; cook about 5 minutes, or until mixture thickens a bit. Remove to a bowl and chill thoroughly. Remove 1 cup of rhubarb mixture; set aside for sauce. Spoon softened ice cream into rhubarb mixture and mix gently until well incorporated. Spoon ice cream mixture into crust; spread evenly and freeze.

4.  To serve, slice pie into 10–12 servings, plate individually, and spoon 1½ Tbsp sauce over each portion.

This recipe originally appeared in Mishpacha Magazine.