Chop up the strawberries and rhubarb and add to a small saucepan with a lid. Stir in sugar and water. Bring to a boil before turning to simmer. Let this simmer down for about 10 minutes under the lid. When the fruit is melted down pour about a 1/4 of this mixture into a heatproof bowl. Add cornstarch to the bowl and whisk thoroughly to combine. Pour back into the pan stirring to incorporate. Your compote should now have slightly thickened into a preserves consistency. Add the wine and let it simmer for another 5 minutes. Remove pan from heat and allow to cool a bit before serving over ice-cream.
Preheat oven to 350 and line a baking sheet with parchment paper or aluminum foil. Whisk the flour, oatmeal, sugar, and salt together in a bowl. Take the butter (cold from the fridge, not room temp or melted) and cut into small chunks before adding to flour mixture. This is the fun part- Use your hands to incorporate the butter into the mixture. Grabbing handfuls and releasing. You want a nice crumbling, even chunky consistency. Spread the crumble out on the baking sheet and place in the oven. Allow to bake for 12-15 minutes or until golden brown.
Serve compote and crumble over vanilla ice cream. Add more fresh chopped strawberries if desired.