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Natalie Swanson shares a recipe from "The New Midwestern Table," a 2013 book of recipes from Amy Thielen.

Rhubarb-Lime Icebox Pie

Sweet Shortbread Crust

Nonstick spray or canola oil

1½ cups finely ground shortbread crumbs (from plain sandies cookies or other shortbread)

5 tablespoons sugar

½ teaspoon ground ginger

3 tablespoons salted butter, melted

Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick spray (or coat it with a little canola oil). Combine the shortbread crumbs, sugar, ginger, and melted butter in a bowl, and mix with a fork to combine. Press the cr...