1 lime, zested and juiced

2 pinches plus 1/8 teaspoon fine sea salt

1 1/4 cups unbleached all-purpose flour

1/2 cup old-fashioned rolled oats, uncooked

8 tablespoons (1 stick) cold, unsalted butter

1/4 cup packed brown sugar

2 cups low-fat or full-fat plain Greek yogurt

1/4 cup toasted pistachios, finely chopped (optional)

1. Preheat the oven to 375 F, and lightly butter the bottom and sides of a 10-inch ceramic quiche dish (or 9-inch glass pie plate).

2. In a large bowl, toss the rhubarb and strawberries with 1/4 cup of the granulated sugar, the honey, 1 tablespoon of the lime juice, and the 2 pinches of salt. Stir in 1/4 cup of the flour until it is evenly distributed. Transfer the mixture to the quiche dish.

3. Combine the remaining 1 cup of flour, the oats, and 1/8 teaspoon of salt in a large bowl. Using the large holes on a box grater, grate the cold butter into the bowl. Mix with your hands or a pastry cutter until the crumble mixture is evenly combined and sticks together. Add the remaining 1/4 cup of granulated sugar, the brown sugar, and 1 1/2 teaspoons of the lime juice, and continue mixing with your hands until the mixture comes together in one mass. Now crumble it over the rhubarb mixture, making sure to cover the fruit evenly and completely.

4. Place the crumble on the middle rack of the oven and put a rimmed baking sheet on the rack below it to catch any juices that might bubble over. Bake until the topping is golden brown and the inside is bubbling slightly at the edges, 30 to 35 minutes. Let it cool for at least 10 minutes before serving. The rhubarb and strawberries will release some liquid that will reabsorb with time.

5. Stir together the yogurt and half of the lime zest in a small bowl. Taste and add more lime zest if you wish, reserving some for garnish.

6. Serve the crumble warm or at room temperature. Spoon the crumble into shallow bowls, being sure to include a drizzle of any rhubarb-strawberry syrup that has pooled at the bottom of the dish. Serve with a dollop of yogurt beside the crumble, garnishing the yogurt with a small pinch of the lime zest and some of the chopped pistachios if you like.

Art courtesy of "The Vegetable Butcher" by Cara Mangini (Workman Publishing, 2016).

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)