Family Spice Recipes, Meal Planning & Fitness Advice
Berry-Rhubarb Crisp with Pistachios
A wonderful sweet-sour dessert to prepare with summer fruit.
INGREDIENTS:
- 1 cup rolled oats, old fashioned
- 1/2 cup all-purpose flour
- 1/2 cup pistachios, shelled & chopped
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 6 TBS cup cold butter, cut into chunks
- 12 oz rhubarb (about 3 stalks, 2 cups when cut into 1/2-inch slices)
- 4 cups strawberries, sliced
- 1/2 cup blueberries
- 2 TBS lemon juice
- 1/2 cup sugar
- zest from one lemon
- 2 TBS cornstarch or tapioca
- Preheat oven to 350ºF.
- In a large bowl mix together:
- 1 cup rolled oats, old fashioned
- 1/2 cup all-purpose flour
- 1/2 cup pistachios, shelled & chopped
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- With your fingers rub into oat mixture until coarse crumbs form:
- 6 TBS cold butter, cut into chunks
- Cover and chill in the refrigerator.
- In another large bowl gently mix to coat:
- 12 oz rhubarb (about 3 stalks, 2 cups when cut into 1/2-inch slices)
- 4 cups strawberries, sliced
- 1/2 cup blueberries
- 2 TBS lemon juice
- 1/2 cup sugar
- zest from one lemon
- 2 TBS cornstarch or tapioca
- Pour 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.
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy
Servings: 6
Serving Size: approx. 1 cup
Serving Suggestions: Serve with vanilla ice cream or whipped cream. Also substitue walnuts with almond slivers or pecans. Also try our Peach Crisp, Apple-Pear Crisp and our Strawberry-Rhubarb Bars!
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! Learn more about rhubarb here: 