In large bowl, mix together sugar, flour, cinnamon, nutmeg.
Fold in rhubarb, strawberries, and orange peel.
Let mixture sit while you prepare the streusel topping.
Place the rest of the ingredients into a bowl and use a pastry cutter to cut in the cold butter.
Spoon the fruit mixture into the ramekins.
Sprinkle streusel topping over the top.
Put 1 cup water and the trivet into your Instant Pot.
Cook on high pressure for 8 minutes. Let release on natural release for 8 minutes. Then do a quick release and if you'd like a little browning on the top, put the ramekins under the broiler for a few minutes before serving.
Alternately, bake on 375 for 30 minutes in ramekins or 45 minutes if in a pan.