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    You are in: Home / Recipes / Blueberry Rhubarb Crisp With Pistachio Crust Recipe
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    Blueberry Rhubarb Crisp With Pistachio Crust

    Blueberry Rhubarb Crisp With Pistachio Crust. Photo by magpie diner

    1/1 Photo of Blueberry Rhubarb Crisp With Pistachio Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Abby Girl's Note:

    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

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    Units: US | Metric



    1. 1
      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.
    2. 2
      Preheat oven to 375.
    3. 3
    4. 4
      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.
    5. 5
      Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
    6. 6
      Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
    7. 7
      Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
    8. 8
      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.

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    Ratings & Reviews:

    • on April 08, 2010


      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.

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    • on July 25, 2009


      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 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.

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    • on July 15, 2009


      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.

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    Nutritional Facts for Blueberry Rhubarb Crisp With Pistachio Crust

    Serving Size: 1 (136 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 387.6
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 7.7 g
    Cholesterol 30.5 mg
    Sodium 88.5 mg
    Total Carbohydrate 62.0 g
    Dietary Fiber 3.3 g
    Sugars 42.5 g
    Protein 4.2 g

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