Strawberry Rhubarb Crumble

Filling:
* about 5 cups (about 2 pounds) rhubarb stalks, cut into 1/4"-1/2" slices
* 2 cups strawberries, stemmed and halved
* 3/4 C sugar
* 1/3 C  fresh orange juice
* 2 tbsp AP flour
* 1 small orange, grated
* 1/4 tsp ground nutmeg
* pinch of kosher salt

Crumble:
* 1 1/2 C AP flour
* 3/4 C sugar
* 3/4 C brown sugar
* 1/2 tsp kosher salt
* 1 C dry oatmeal
* 8oz (2 sticks) butter, cut into small cubes and chilled

Preheat oven to 375F.

In a large bowl, combine, rhubarb, strawberries, sugar, orange juice, flour, orange peel, nutmeg, and salt; stir well to combine. Allow to sit for about 10 minutes (while making crisp) to allow juices to form. Add the rhubarb/strawberry mix to a 13" or 14" x 9" x 2" baking dish with all of the juices. Spread out evenly in the pan.

Using a standing mixer with a paddle attachment, add flour, sugar, brown sugar, salt, and oatmeal to the bowl and combine with paddle on low speed to combine.

Begin to add in the small cubed and chilled butter to the mixing bowl; after all has been added, turn mixer on low speed and slowly increase speed to break up butter and allow it to form into a "crumbly sand" like consistency, about 5 minutes. Sprinkle the crumble evenly over the top of the fruit.

Place the pan on top of a cookie sheet (to prevent spillage in the oven) and place in oven for 45 minutes. The juices and fruit will be bubbling up and around the crumble topping.

Allow to rest for at least 30 minutes to cool before serving. When ready, use a spoon or a spatula to remove a portion and serve with a generous scoop of ice cream.