The pistachios give the crumble a slightly salty taste and a nutty texture that goes well with the tart rhubarb.

Rhubarb:

750 grams (11/2 pounds) rhubarb, cut into 1-inch lengths

3/4 cup sugar

1 teaspoon chopped candied ginger

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

Pistachio Crumble:

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/4 teaspoon ground ginger

1/2 cup shelled pistachios cut in half

Pinch salt

3/4 cup butter

Preheat oven to 350 F.

Combine rhubarb, sugar, ginger and flour in an approximately 8-by-10-inch baking dish. Dot with butter. Reserve.

Mix together flour, oats, sugar, ginger, pistachios and salt in a bowl. Cut in butter until mixture resembles coarse meal. Sprinkle over rhubarb.

Bake for 30 to 35 minutes or until juices are bubbling and crumble is golden. Serves 4 with lots of leftovers.