Rhubarb Strawberry Crisp

Fruit Mixture
1 1/2 lbs. rhubarb (approx. 5 to 6 c rhubarb stalks, cut into 1 inch pieces)
2 c strawberries, stemmed and sliced (1 quart container)
3 T white sugar  (this is already greatly reduced from original)
2 T quick cooking tapioca
1 tsp grated orange peel

Topping - this is very generous; usually enough for two!
1 c. flour
1 c. brown sugar
1 c. old fashioned rolled oats
1/4 tsp nutmeg
1/2 c. butter, melted and cooled

Instructions:

1. Preheat oven to 350 
2. In a large bowl, mix the rhubarg and strawberries with the sugar, tapioca and orange zest.  Let sit to macerate for 30 minutes to 1 hour.
3. In another bowl, combine the flour, brown sugar, oats and nutmeg.  Add butter and blend well.
4. Optional: precook the rhubarb and strawberries for about 10 minute om a pot
5. Pour fruit mixture into a 2 - 1/2 quart casserole dish. 
6. Sprinkle the topping over the rhubarb mixture.
7. Bake approx 40 minutes.