Happy Monday! I’m coming off of what can only be described as an incredible weekend. I don’t even remember what I did on Saturday. But on Sunday I raced! I’ll fill you in on the details on Tuesday with my race recap, but let’s just say this — I love a good race.
But today is Monday, not Tuesday, so let’s get on with a recipe, shall we? 🙂 I’m linking up with Annmarie from The Fit Foodie Mama and Cassandra from Powered by BLING to bring you yummy, meat-free dishes.
A couple years ago, we joined a CSA. Our CSA is actually quite large so it’s not even technically a CSA. Anyway, we got so many fruits and veggies and didn’t have enough time in the week to consume it all. Joining the CSA was the catalyst to changing the way we eat — for the better. I had to find unique ways to use so many vegetables I had never even heard of before. We were trying new things almost daily. It was very fun. And it introduced me to vegetarian eating. It was an amazing experience.
We took two summers off from our farm share, but have rejoined this year. Last week was our first bag of the season. Among lots of amazing fresh fruits and veggies, we got rhubarb in our bag. I may be in the minority here, but I’ve never had rhubarb. I’ve seen rhubarb pie recipes, or even rhubarb-strawberry recipes. Strangely enough, we did get strawberries in our bag this week. Unfortunately I didn’t have the foresight to save them and they were so incredibly sweet and delicious, that they’re almost gone now anyway. So no rhubarb-strawberry pie for us!
When I told my husband I was going to make a rhubarb pie, he seemed a little grossed out. I guess he used to have rhubarb when he was a kid and had a real problem with the tartness and the texture. So I was on a quest to find a new recipe to try. Thankfully enough, one of my friends sent me a recipe for rhubarb-blueberry crisp. So to forewarn you, I have not actually made this recipe before. It is straight from the source. No substitutions or alterations. Maybe we can attempt this recipe together?
Rhubarb-Blueberry Crisp
as published on epicurious.com
Ingredients
- 1/3 C sugar
- 2 Tbsp flour
- 3/4 lb rhubarb
- 2 C blueberries
For topping
- 1/3 C shelled natural pistachios
- 3/4 C unbleached flour
- 1/2 C sugar
- 1/4 C packed brown sugar
- 6 Tbsp cold unsalted butter
Directions
Preheat oven to 375°F. Lightly grease a 2-quart shallow baking dish.
In a bowl, stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
Make topping:
Finely chop pistachios. In a bowl, whisk together flour and sugars. Cut butter into 1/2-inch cubes. With your fingers or a pastry blender, blend butter into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
Finely chop pistachios. In a bowl, whisk together flour and sugars. Cut butter into 1/2-inch cubes. With your fingers or a pastry blender, blend butter 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.
Have a great day y’all! And don’t forget to link up for #MeatlessMonday!
