Blueberry Rhubarb Crisp with Pistachio Crust - sugar

Method

• Preheat oven to 375F.
• and butter 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.
• Finely chop pistachios.
• In a bowl whisk together flour and sugars.
• Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend 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.