Strawberry Rhubarb Crisp

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4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 1/4 cups granulated sugar, divided

1 1/2 teaspoons grated orange zest

1 tablespoon cornstarch (see note)

1/2 cup freshly squeezed orange juice

1 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup quick-cooking (not instant) oatmeal, such as McCann's

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

Vanilla ice cream, for serving