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

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.)