Rhubarb and Strawberry Crumble with Lime Yogurt and Pistachios
Makes 6 to 8 servings
1 ½ pounds rhubarb, strings peeled and discarded (if needed), cut into ½-inch pieces
1 pint (about 12 ounces) strawberries, hulled and quartered
½ cup granulated sugar (divided)
¼ cup honey
Zest and juice of 1 lime (divided)
2 pinches plus 1/8 teaspoon fine sea salt (divided) 1 ¼ cups unbleached flour
½ cup old-fashioned rolled oats
8 tablespoons (1 stick) cold, unsalted butter
¼ cup packed brown sugar
2 cups low-fat or full-fat plain Greek yogurt
¼ cup toasted pistachios, finely chopped (optional) Preheat oven to 375 degrees. Lightly butter bottom and side of a 10-inch ceramic quiche dish (or 9-inch glass pie plate).
In a large bowl, toss rhubarb and strawberries with ¼ cup granulated sugar, the honey, 1 tablespoon lime juice and the 2 pinches of salt. Stir in ¼ cup flour until it is evenly distributed. Transfer mixture to quiche dish.
In a large bowl, combine remaining 1 cup flour, the oats and 1/8 teaspoon salt. Using the large holes on a box grater, grate the cold butter into the bowl. Mix with your hands or a pastry cutter until crumble mixture is evenly combined and sticks together. Add remaining ¼ cup granulated sugar, the brown sugar and 1 ½ teaspoons lime juice and continue mixing with your hands until mixture comes together in one mass. Now crumble it over the rhubarb mixture, making sure to cover the fruit evenly and completely.
Place crumble on middle rack of preheated oven and put a rimmed baking sheet on the rack below it to catch any juices that might bubble over. Bake until topping is golden brown and inside is bubbling slightly at the edges, 30 to 35 minutes. Let cool at least 10 minutes before serving. The rhubarb and strawberries will release some liquid that will reabsorb with time.
In a small bowl, stir together the yogurt and half the lime zest. Taste and add more lime zest if you wish, reserving some for garnish.
Serve crumble warm or at room temperature. Spoon 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 chopped pistachios, if you like.