This 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, as it must be, with just enough sugar, honey and strawberries to allow its tartness 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. Recipe courtesy The Vegetable Butcher cookbook by Cara Mangini. Read our review of Mangini's book.
Ingredients
- 1 1/2 pounds rhubarb, strings peeled and discarded (if needed), cut into ½-inch pieces
- 1 pint (about 12 ounces) strawberries, hulled and quartered
- 1/2 cup 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)
