3 Reviews

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Bluemonkey April 08, 2010

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
magpie diner July 25, 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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
kim in Manitoba July 15, 2009
Blueberry Rhubarb Crisp With Pistachio Crust