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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

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    3 Total Reviews

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    • 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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