From the depths of winter, I am particularly grateful to my past self for having cut up and frozen the bag of rhubarb that I recently unearthed from the back of my freezer. My normal go-to for rhubarb is a crisp or crumble of some kind, but I remembered the custard-topped rhubarb pie I’d seen Julie make. Rhubarb and custard are a classic pairing, and this particular pie combines them with a cinnamon and brown sugar-kissed oatmeal cookie crust. So basically all the best parts of a rhubarb crisp with vanilla ice cream – aka frozen custard – composed in a such a way that when you cut slices you end up with these lovely layers.
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