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Rhubarb & Strawberry Crumble with Lime Yogurt & Pistachios

Servings 8 people

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)