2/3cupwhite whole wheat flour— or all purpose flour
1/4cupshredded sweetened coconut
1/4cuplight brown sugar
1/4cupplain yogurt— I use non-fat Greek
1/4cupcold unsalted butter— cut into small, thin pieces
Vanilla ice cream— or yogurt for serving
Place rack in the center of the oven and preheat oven to 350 degrees. Place the strawberries and rhubarb into a 9x9-inch or other similarly sized baking dish, then sprinkle the flour over the top. Add the honey, orange zest, orange juice, and vanilla extract. Stir gently to combine and evenly coat the strawberries and rhubarb.
In a large bowl, stir together the oats, white whole wheat flour, coconut, brown sugar, cinnamon, and salt. Add the Greek yogurt and stir until the ingredients are somewhat moistened, then add the butter. Working quickly with your fingers, rub in the butter, until it is in small pieces about the size of your thumbnail (some pieces will be larger than others). Break the topping mixture over the fruit, placing it so that the fruit is lightly and evenly covered (some fruit may show through).
Bake the crisp for 50 to 55 minutes, until the filling is bubbly at the edges and the top is light golden brown. Let rest for 5 to 10 minutes. Serve warm, topped with vanilla ice cream or yogurt as desired.
Leftover crisp can be covered and refrigerated for 4 days or frozen for 1 month.