Historically icebox pies were the best pie for hot days of summer when one doesn’t want to light the oven. It rarely gets very hot in Seattle (certainly not in the middle of Junuary) and when it does, I get up early to bake. But I love icebox pies! This one is my own recipe and it is also typically my first seasonal summer pie. This pie is also easily made gluten free with GF gingersnaps and oats.
Junuary Rhubarb Icebox Pie with Gingersnap Crust
1/2 C Gingersnaps
1 C Oats
1/2 C Almond Flour (you can also use traditional but the almond gives it a nice balance – it is available at Trader Joe’s)
5T Butter, melted
2 T Brown sugar
Heat oven to 375. Place gingersnaps, almond flour, oats and brown sugar in a Cuisinart (alternately, you can crush in a large bowl by pushing against the side with a glass jar). Pulse until combined. Pour into a bowl, add 5 T melted butter. Mix gently with finger tips until it comes together, press into a pie pan and bake 8 – 10 minutes at 375. Set aside to cool.
5 C chopped Rhubarb
1/2 – 2/3 C strawberries (optional)
1 C Sugar
1/4 C Water
1/4 C Corn Starch
Mix 1/4 C water and 1/4 C Corn starch thoroughly in a small cup as a corn starch slurry, and set aside. Chop rhubarb and place into a medium sized heavy pan on the stove top, with sugar. Bring to a boil. When rhubarb mixture is boiling and broken down completely, drizzly corn starch slurry while still mixing. It will pull together, and continue to cook / stir for another 1 – 2 minutes. Remove from heat. At this point, you may add some chopped strawberries and mix them in. I actually like rhubarb without strawberries, but they do add a pop of sweetness and color.
Pour your filling into the prepared crust. Put in the fridge (icebox!) for 4 – 5 hours. Top with large dollop of real whip cream.
Rhubarb, chopped with sugar ready to cook
Rhubarb, finished cooking and ready to fill the gingersnap crust
Optional but relentlessly cheerful spring strawberries
Filled pie shell, ready to cool