Rhubarb Pistachio Crisp |
The pistachios add an interesting taste and texture to this crumble topping, which works with all types of fruit. Serves 6.
Ingredients
- 1 1⁄2 lb (750 g) rhubarb, cut in 1-inch lengths
- 3⁄4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp chopped crystallized ginger
- 2 tbsp butter
- Topping
- 1 cup all-purpose flour
- 1⁄2 cup rolled oats
- 1⁄2 cup brown sugar
- 1⁄4 tsp ground ginger
- 1⁄2 cup shelled pistachios, halved
- Pinch salt
- 3⁄4 cup butter, cubed
Directions
1. Preheat oven to 350°F.
2. Combine rhubarb, granulated sugar, flour and crystallized ginger in a 10- by 8-inch baking ish. Dot with butter.
3. Prepare topping by combining flour, oats, brown sugar, ground ginger, pistachios and salt in a bowl. Cut in butter until mixture resembles coarse meal. Sprinkle over rhubarb.
4. Bake for 30 to 35 minutes, or until juices are bubbling and crumble is golden.
Excerpted from A Year in Lucy's Kitchen
Copyright © 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted
by permission of Random House Canada, a division of Random House of
Canada Limited. All rights reserved.
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Betty Kramp | June 18, 2011 at 12:30 pm - §
Would you please tell me how much rhubarb equals 1 1/2 lbs, i.e., how many cups? I don't have a kitchen scale. Thank you.