Blueberry-Rhubarb Pie Ice Cream Parfaits

INGREDIENTS

Recipe for Pie Dough* (enough to make 1, 9 1/2" (24cm) round) (see notes for vegan and vegetarian options )

2 tbsp

Cane Sugar

1/8 tsp

Ground Cinnamon

2 tbsp

Milk of Choice (for brushing the pastry, I use homemade cashew milk)

3 cups

Rhubarb (sliced thin, about 5 stalks)

2 cups

Blueberries (fresh or frozen)

8 tbsp

Brown Sugar (packed + more to taste)

1/2 tsp

Corn Starch

1 tbsp

Lemon Juice + Zest of 1/2 a Lemon

6 cups

Vanilla Bean Ice Cream** (see notes for vegan and vegetarian options)