Prep 30 mins
Cook 50 mins
This is the time of year that I pull out my stash of frozen fruit. I love crisps....but this has to be one of my absolute favorite!!! The pistachio nuts are the secret ingredient
- 1⁄3 cup sugar
- 2 tablespoons flour
- 3⁄4 lb rhubarb
- 2 cups blueberries
- 1⁄3 cup pistachios, chopped
- 3⁄4 cup flour
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 6 tablespoons butter
- If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
- Preheat oven to 375.
- Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
- Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
- Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
- Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
- Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.
This was very good. I substitued some minute tapioca for the flour and should have used a bit more sugar as my home grown rhubarb was quite sour. My nephew demanded I send him the recipe after he ate a healthy portion for Easter dinner dessert.
Very nice! I don't think I've ever bothered to cook rhubarb. Seeing as I can't seem to kill it off in the garden, I figured it was trying to tell me I should. This really fit the bill. Followed as directed, except used slightly less butter trying to save few calories (maybe 4 tbsp instead of 6). I chose this recipe because it didn't use a ton of sugar in the fruit mixture...so you still get quite a bit of the rhubarb tang. Unfortunately no pistachios on hand so walnuts instead...everyone said it was very good. Thanks Abby, I'll be making this again.
I love this recipe. I have been making it for years as I found it on the epicurious website quite a while ago. I love the combination of fruits and really like the pistachio crust. I have made it many times for company and it is always a hit.