1/4cupcold unsalted buttercut into small, thin pieces
Vanilla ice creamor yogurt for serving
Place a rack in the center of the oven and preheat the oven to 350°F. 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, the crisp will thicken as it cools. Serve warm, topped with vanilla ice cream or yogurt as desired.
TO STORE: Leftover crisp can be covered and refrigerated for 4 days.
TO FREEZE: Strawberry rhubarb crisp may be kept frozen for up to 1 month. Defrost overnight in the refrigerator before warming and serving.
TO REHEAT: Warm on a microwave-safe plate until heated through. You may also place it in a 350°F oven until warm.