Blueberry Rhubarb Crisp

Preheat oven to 375°F and butter a 2-quart shallow baking dish.

For the filling:

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 and vanilla to sugar mixture, tossing well, and spread mixture in baking dish.

For the crisp:

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 nutmeg 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.