FOR THE CRUST:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
6 tablespoons butter, chilled and cut into 10 pieces
4 tablespoons vegetable shortening, chilled
2 tablespoons fresh ginger, peeled and grated
1 large egg, beaten, for glazing rim

FOR THE FILLING:

4 cups rhubarb (about 5 large stalks), halved lengthwise and chopped into 1/2-inch pieces
1 pint strawberries, sliced
3/4 cup sugar
1/3 cup all-purpose flour
Finely grated zest of 1 orange

FOR THE STREUSEL:

1/2 cup all-purpose flour, plus additional as needed
1/2 cup light brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
8 tablespoons butter, chilled and cut in pieces
3 tablespoons candied ginger, minced
1/2 cup pecans, lightly toasted, chopped fine
Vanilla ice cream, for serving.