Spring fruit is limited. Strawberries and rhubarb are at their peak, so it's fun to come up with different desserts that celebrate their unique flavors.

Rhubarb is one of those flavors that can be very polarizing. It seems that you either love it or hate it. Dark pink in color and resembling celery with its long fibrous stalks, rhubarb is a natural complement to strawberries. These two distinct flavors merge into it a third flavor that has its own unique identity. Just make sure to peel or scrape the outer skin off so that the rhubarb is easy to eat.

Cara Mangini, author of "The Vegetable Butcher" (Workman Publishing, 2016), thinks the following recipe is the simplest way to enjoy rhubarb as soon as it comes into the markets and for as long as its season lasts. The rhubarb is sweetened, (since it is very tart) with just enough sugar, honey and strawberries to allow its tartness just to peek through. A crumble topping, chopped pistachios and a scoop of tangy lime-scented Greek yogurt make this an easy winner for a dessert in the spring and summer. (I'll admit, I've enjoyed it for breakfast too.) If possible, serve this warm.

Mangini's method for making the crumble is interesting. She grates cold, unsalted butter into the pastry to give it a crumbly texture. Instead of adding water, she adds lime juice for a tangy complementary flavor. I like the refreshing yogurt topping, and I definitely think it's worth it to garnish with toasted pistachios. To toast the pistachios, place the nuts in a nonstick skillet on medium heat and toss them occasionally until lightly toasted and fragrant. Cool before using.

Rhubarb and Strawberry Crumble with Lime Yogurt and Pistachios

Serves 6 to 8

1 1/2 pounds rhubarb, strings peeled and discarded (if needed), cut into 1/2-inch pieces

1 pint (about 12 ounces) strawberries, hulled and quartered

1/2 cup granulated sugar

1/4 cup honey

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