Berry Rhubarb Crisp with Pistachios

Berry Rhubarb Crisp with Pistachios

Sweet summer berries paired with tangy rhubarb topped with a crunchy, pistachio crisp. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF.
  2. In a medium-sized bowl mix together:
    • 1 cup rolled old-fashioned oats
    • 1/2 cup all-purpose flour
    • 1/2 cup pistachios , shelled & chopped
    • 1/2 cup brown sugar, light , packed
    • 1/2 tsp cinnamon, ground
    • 1/8 tsp salt
  3. With your fingers rub into oat mixture until coarse crumbs form:
    • 6 TBS cold butter, unsalted , cut into small pieces
  4. In another large bowl gently mix together to coat:
    • 12 oz rhubarb , about 3 stalks, cut into 1/2-inch chunks
    • 4 cup strawberries , sliced
    • 1/2 cup blueberries
    • 1/2 cup granulated sugar
    • 2 TBS lemon juice
    • 2 TBS cornstarch
    • 1 tsp lemon zest
  5. Pour fruit into a shallow 2-3 quart baking dish and sprinkle evenly with topping.
  6. Bake for 45 minutes or until toping is golden brown and fruit is bubbling.
  7. Serve warm or at room temperature.

Berry Rhubarb Crisp with Pistachios Detail

Prep Time: 15 min
Cook Time: 45 min

Difficulty: Easy
Servings: 6
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.