Blueberry Rhubarb Crisp

 Serves 8

This dessert combines the sweetness of a traditional summer berry with the tartness of rhubard.

1/3 cup granulated sugar
2 tablespoons all-purpose flour
¾ pound rhubarb
2 cups blueberries (about 10 ounces)

For topping
¾ cup unbleached all-purpose flour
½ cup granulated sugar
¼ cup packed brown sugar
¾ stick unsalted butter

• Preheat oven to 375 degrees F. and butter a 2 quart shallow baking dish.
• In a bowl stir the sugar and flour together.
• Trim rhubarb and cut enough stalks into ½ inch pieces to measure 2 cups.
• Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
• To make the topping, finely chop the pistachios.
• In a bowl whisk together flour and sugar.
• Cut the butter in ½ inch cubes and with a pastry blender or your hands blend into flour mixture until it looks like coarse meal. Then add the pistachios and toss well.
• Squeeze a handful of topping together and coarsely crumble in chunks over filling.
• Squeeze and evenly crumble the remaining topping over filling in the same way.
• Bake the crisp in the upper third of the oven until filling is bubbling and the topping is crisp and golden, for about 50 minutes.
• Serve warm or at room temperature.