Sweet summer berries paired with tangy rhubarb topped with a crunchy, pistachio crisp. Recipe by Laura Bashar of Family Spice
Cook Time: 45 min
Serving Size: 1 cup
Serving Suggestions: Serve with vanilla ice cream or whipped cream. Also substitue pistachios with walnuts, almond slices or pecans.
Cooking Tips: Rhubarb is usually stewed or roasted to soften the hard stalks.If you cannot find fresh rhubarb, use frozen. Remember, only the stalks of the rhubarb plant can be eaten - the leaves are poisonous.