Rhubarb and Pistachio Crisp

This delicious rhubarb and pistachio crisp is a perfect balance of tart rhubarb and crunchy pistachios, topped with a sweet and buttery crumble.

Ingredients - Serves 6

Preheat the oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb, granulated sugar, flour, lemon juice, and ground cinnamon. Mix well to coat the rhubarb evenly.
Transfer the rhubarb mixture to a greased baking dish.
In a separate bowl, combine the cold cubed butter, rolled oats, chopped pistachios, brown sugar, vanilla extract, and salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the rhubarb in the baking dish.
Bake for 35-40 minutes, or until the rhubarb is tender and the topping is golden brown and crispy.
Remove from the oven and let it cool for a few minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.