Rhubarb-Strawberry Crumble - Commercial Style

Because we were missing muffin ingredients at work the other day, I got to make dessert for the residents instead of baking for the hospital. While I was looking for blueberries for blueberry muffins - only to find we were out, and I had the batter all ready to go...that'll teach me to make sure I have all my ingredients before starting a recipe - I came across huge amounts of frozen rhubarb & strawberries at the very bottom of the freezer. These were left over from when we made the Fruit Full muffins, which we're no longer doing because they weren't selling well. Since the cook didn't have a dessert planned for the evening's dinner yet, I offered to make a crumble. Off I went!

There are about 36 people to cook for at this place, but the portions tend to be smaller because they're all seniors. I didn't measure anything in this recipe except for the sugar and I suspect I used about 12 - 14 cups of frozen rhubarb and strawberries.
Into the fruit I put cinnamon, ginger, nutmeg, the sugar, and a whole bunch of cornstarch. Like I said, I didn't measure.

I made the crumble in a large roasting pan...
I think I made way too much crumble. In the crumble mixture, I put oats, flour, brown sugar, the same spices as in the fruit, and about 1.5 cups of butter. It made a lot. I hope the seniors like their crumble!As a safeguard, I baked the crumble on a baking sheet, which is always a good idea in case your filling bubbles over and you get a mess on the bottom of your oven. As the filling bubbled up, I stuck a spoon in and tasted some of the boiling juice and it was...really good. The cook was happy, I was happy, I hope the seniors are happy. It was my only taste as my shift ended before the crumble came out of the oven, but I'm confident it'll go over well. I'll find out next time I go in!