Summer sweet strawberries and blueberries mixed in with tart rhubarb make this irresistible Berry Rhubarb Crisp.
Summer is definitely coming to a close. Next week is the last full week of summer vacation for my kids before school starts. It always makes me a little sad to see the kids return to school. Don’t get me wrong, I could use the alone time. But, summer has this special magic. Something about the lazy mornings, laid-back schedule, bathing suit tan lines on my kids and dinner at 7 o’clock because the sun is still up.
Summer means sand in the car, flip flops on the feet and sleepovers.
Marco polo in the pool, boogie boarding at the beach and sand castles lining the shore.
Popsicles, ice cream cones and root beer floats.
Barbecues, picnics and impromptu dinner parties with friends.
Sundresses, shorts and t-shirts stained from slushies.
Tomatoes in the garden, corn on the cob and smiles dripping with watermelon juice.
Steak on the grill, chicken on the grill… what doesn’t taste good on the grill?
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
Ingredients:
- 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
- 6 TBS cold butter, unsalted, cut into small pieces
- 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
Directions:
- Preheat oven to 350ºF.
- 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
- With your fingers rub into oat mixture until coarse crumbs form:
- 6 TBS cold butter, unsalted , cut into small pieces
- 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
- Pour fruit into a shallow 2-3 quart baking dish and sprinkle evenly with topping.
- Bake for 45 minutes or until toping is golden brown and fruit is bubbling.
- Serve warm or at room temperature.
Notes:
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.
Prep Time:
Yield: Serves 6
Cook Time:
Sweet summer strawberries, blueberries bursting with juice, sour stalks of rhubarb.
A warm summer hug wrapped in a bowl.
delicious looking combination for this crisp
Thanks for stopping by my blog..I absolutely love the colours and how the berries were like slushie and over flowing over the bowl.. beautiful recipe!! xoxo
Oh, I love all the fabulous juices running over the dish! This looks incredibly delicious~