Rhubarb and Apple Cobbler

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Crust: 

1 1/2 cups plus 2 tablespoons bleached all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled

2 tablespoons vegetable shortening, chilled

3 tablespoons ice water, or as needed

Cobbler:

1/2 pound rhubarb (2 stalks), peeled and cut into 1-inch thick slices

2 apples, peeled and cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

5 tablespoons sugar

1/4 cup water

1 tablespoon all-purpose flour

1 teaspoon finely grated lemon zest

Pinch table salt

1 1/2 teaspoons unsalted butter, cut into slivers

Vanilla ice cream, for serving