What is an unconventional pie? Why it is one that isn't made in a crust. Then how can it be a pie? It has shards of crust that are served alongside.....rhubarb ice cream with blueberry sauce!! This pie is disguised as a sundae...!
adapted from Sunset Magazine, July 2012
3-4 stalks (1 lb) rhubarb, trimmed and thinly sliced
6 Tbsp dark brown sugar
4 cups vanilla ice cream, softened
10 Tbsp sugar, divided
1/8 to1/4 tsp cinnamon (I increased the cinnamon to our taste.)
1/2 cup softened, unsalted butter
1 tsp vanilla extract
1/8 tsp kosher salt
1 cup plus 2 Tbsp flour
2 cups (12 oz) blueberries
1/2 tsp cornstarch
1 Tbsp lemon juice
Cook rhubarb with brown sugar in a medium frying pan over medium-low heat until it looks like jam, 20 minutes. Put in a bowl and chill. Stir in ice cream and freeze until firm, 3 hours.
Preheat oven to 350° F. Line a baking sheet with parchment paper. Mix 1 Tbsp sugar and the cinnamon in a bowl. Beat butter, 5 Tbsp sugar, the vanilla, and salt in a bowl until light and fluffy. Add flour and mix on low until large clumps form.
Gather dough into a ball and roll into a 1/4-inch thick round. Transfer to a baking sheet, sprinkle with cinnamon sugar, and freeze until firm, 10 minutes. Bake until edges are golden brown, 15 to 20 minutes. Cool, then break into large shards.
Put berries, cornstarch, lemon juice, and remaining sugar in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring, until thick and bubbly, 5 minutes.
Divide berry compote among 4 bowls. Scoop ice cream into each bowl and add crust shards.
This was my kind of pie! There is a reason you do not see many pies on my blog. The biggest is that I cannot seem to make a crust that I can get transferred to a pie dish or a baking sheet. Even this very easy crust ended up on the baking sheet in pieces. Good thing nobody will ever know.
We really enjoyed this unconventional pie! Delicious!!
I am participating in:
Full Plate Thursday hosted by Miz Helen's Country Cottage
Foodie Friday hosted by Rattlebridge Farm, and
Sweets for a Saturday hosted by Lisa at Sweet as Sugar Cookies
On the Menu Monday hosted by Yvonne at Stone Gable
Food on Friday hosted by Carole at Carole's Chatter