When I inherited an armful of rhubarb stalks a few weeks back, I made super moist and delicious rhubarb oatmeal muffins and froze the rest of the rhubarb so I could make this crisp.
For the past few years, I've made this dessert every Spring. Since blueberries and rhubarb are never in season at the same time, I mostly always use frozen blueberries and rhubarb. I know this crisp could be made year round, but like strawberries in June, and cherries, peaches and corn in August, some things you just have to have in season. And this is a Spring dessert!
Now my crisps always have to have oats in the topping. Its a rule that can't be broken, except when it comes to this crisp. The pistachios and their beautiful green and purple color just make this dish pop! A juicy sweet and tart fruit layer of blueberries and rhubarb tossed in a bit of flour and sugar, topped with pistachios, flour, brown and white sugar and butter. Simplicity at its most deliciousness!
Blueberry Rhubarb Crisp with Pistachio Crust
recipe adapted from Gourmet via a chow life
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 cups chopped rhubarb
2 cups blueberries
1/2 cup shelled natural pistachios, chopped
3/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 stick (6 tablespoons) cold unsalted butter
Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
In a bowl stir together sugar and flour. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture 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 upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
3/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 stick (6 tablespoons) cold unsalted butter
Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
In a bowl stir together sugar and flour. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture 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 upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
Serve crisp warm or at room temperature.
I served this dessert with a dollop of vanilla yogurt, but of course, it would be excellent with vanilla ice cream or whipped cream. I slightly reduced the sugar in both the topping and the fruit layer from the original recipe, and we all thought it was sweet enough. A delicious Spring dessert.
Good mix. Must be very delicious. I will try to do this. Good job.
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