3/4 cup flour
1/3 cup sugar
1/3 cup packed brown sugar
6 tablespoons unsalted butter, chilled and cubed
1/3 cup pistachios, finely chopped
Rhubarb Blueberry Cobbler
1/2 cup sugar
3 tablespoons flour
2 cups fresh or frozen chopped rhubarb
2 cups fresh blueberries
2 tablespoons lemon juice
For the topping, combine the flour, sugar and brown sugar in a bowl and mix well. Cut in the unsalted butter until crumbly. Stir in the pistachios.
For the cobbler, combine the sugar and flour in a bowl and mix well. Add the rhubarb and blueberries and mix gently. Stir in the lemon juice. Spoon the rhubarb mixture into a 2-quart baking dish sprayed with nonstick cooking spray.
Squeeze the topping together a handful at a time coarsely crumble over the rhubarb mixture. Bake at 375 degrees for 40 minutes or until brown and bubbly.
Serves 6 to 8.