Name: Rhubarb-Gingersnap Icebox Pie
Yield: 8 Servings
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

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