This delightful Simple, Tangy, and Crunchy Rhubarb Pie Recipe features a wonderfully tangy rhubarb filling topped with a buttery, crunchy crumble. It’s not overly sweet, allowing the vibrant flavor of the rhubarb to shine through. For an extra special touch, I served this pie with a cinnamon ice cream, which I made by simply whipping ground cinnamon into some vanilla ice cream I had in the freezer. The combination of the tangy pie with the spiced ice cream was absolutely delicious!Ingredients You’ll Need:Equipment You’ll Need:Instructions:Serve With:Serve your Simple, Tangy, and Crunchy Rhubarb Pie warm, ideally with a scoop of cinnamon-spiced vanilla ice cream. To make the cinnamon ice cream, simply whip ground cinnamon into vanilla ice cream for a deliciously spiced twist.How to Store:Any leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at…