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1
To make the crust, pulse the flour with the sugar and salt in a food processor.
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2
Add the butter and shortening, and pulse just until the mixture resembles coarse meal.
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3
Add the ice water, and process until a dough just starts to form.
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4
Transfer the dough to a floured work surface, and knead gently.
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5
Pat the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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6
(The crust can be prepared 1 day ahead.
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7
Soften slightly at room temperature before rolling out.)
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8
On a lightly floured work surface, roll out the dough to an 11-inch round about 1/4 inch thick.
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9
Transfer the dough to a 10-inch ceramic or glass tart pan, and roll a rolling pin over the pan to trim the overhang.
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10
Using a fork, prick the bottom of the pie shell all over, and refrigerate until firm, at least 20 minutes.
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11
Preheat the oven to 350F.
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12
Line the shell with foil, and fill with pie weights or dried beans.
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13
Bake for about 20 minutes, or until lightly golden around the edge.
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14
Remove from the oven, and gently remove the foil and the weights.
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15
To make the filling, combine the rhubarb, strawberries, sugar, orange zest, orange juice, cornstarch, cinnamon, and nutmeg in medium saucepan.
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16
Set aside while you prepare the oat topping.
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17
Increase the oven temperature to 375F.
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18
To make the topping, combine 2/3 cup of the oats, the flour, pecans, brown sugar, and cinnamon in a food processor fitted with a metal blade.
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19
Pulse to mix.
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20
Add the butter, and pulse until the mixture becomes crumbly.
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21
Transfer the mixture to a medium bowl.
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22
Stir in the remaining 2 tablespoons oats.
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23
Heat the rhubarb mixture over medium heat.
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24
Bring the mixture to a boil, stirring constantly, then reduce the heat to low, and simmer until the rhubarb is tender and the mixture has thickened, about 8 minutes; set aside to cool.
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25
After the filling has cooled, transfer it to the baked shell.
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26
Sprinkle with the oat topping, pressing it gently into the fruit mixture.
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27
Bake for an additional 20 to 25 minutes, until the topping is golden brown and the filling is bubbling to the surface.
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28
Serve the pie warm or at room temperature, with vanilla ice cream.
