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.