Strawberry Rhubarb Crisp

INGREDIENTS

• 1/2 cup freshly squeezed orange juice
• 1 cup all-purpose flour
• 1 cup quick-cooking (not instant) oatmeal, such as McCann's
• 1 tablespoon cornstarch
• 1/2 teaspoon kosher salt
• 4 cups fresh strawberries, hulled and halved, if large
• 1 1/2 teaspoons grated orange zest
• 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• Vanilla ice cream, for serving
• 1/2 cup light brown sugar, lightly packed
• 1 1/4 cups granulated sugar