Strawberry Rhubarb Crisp
from Cookie + Kate

3 tablespoons plain yogurt (Greek or regular)

4 tablespoons butter, melted

¼ teaspoon fine grain sea salt

⅓ cup lightly packed brown sugar

¾ cup white whole wheat flour or regular whole wheat flour or flour of choice

¾ cup old-fashioned oats

1 teaspoon vanilla extract

2 tablespoons arrowroot starch or 3 tablespoons cornstarch

⅓ to ½ cup honey*

1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)

1 pound strawberries, hulled and sliced into small bite-sized pieces