- 1/3 C sugar
- 2 Tbsp flour
- 3/4 lb rhubarb
- 2 C blueberries
- 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
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.
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.
Serve crisp warm or at room temperature.