While delightful to serve in individual ramekins, you could also make this crisp in a 9-inch square pan, in which case you may need to increase the cooking time by another 5 minutes or so. And if you like a higher crumble-to-fruit ratio, by all means go ahead and make more.
Pre-heat the oven to 350ºF. Butter 6 ramekins and set on a parchment paper-lined baking tray to make clean-up easy just in case there's any bubbling over.
Toss the rhubarb and strawberries in a large bowl. Add the sugar, ginger, orange zest, and orange juice. Sprinkle the flour across the surface. Stir with a large spoon until everything is evenly distributed. Spoon the luscious fruit filling into the prepared ramekins. I take no issue should you decide you pop a few pieces into your mouth.
Combine the sugar, flour and ground ginger in a bowl. Cut in the cold butter with a pastry cutter or two knives until the butter is evenly distributed and the mixture is crumbly. Stir in the muesli. Using a tablespoon, top the fruit mixture in the ramekins. Being committed to fairness as I am, I do my best to ensure each ramekin receives an equitable allotment of this crunchy goodness.
Bake for 35 minutes, or until the crumble is golden brown and there's hot pink volcanic bubbling action.
Sassy Rhubarb Strawberry Crisp https://urbancottagelife.com/sassy-rhubarb-strawberry-crisp/