Rhubarb Apple Crisp

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3 granny smith apples, peeled, cored, and sliced
16 ounces rhubarb, diced

1 egg
1/2 cup sugar
1 Tbl flour
2 Tbls cream
grating of nutmeg

topping:
1 cup flour, about 5 ounces
1 cup sugar
1 stick butter, diced up
pinch of salt
1 1/2 tsp cinnamon

350 for 1 hour

Put the apples in to a large quiche dish.
Put the rhubarb on top.
Combine the next five ingredients, and spread over the fruit.

In the food processor, combine the topping ingredients.
Mix until like cornmeal, then spread over the fruit.
Bake until a bit bubbly.

Serve warm, with ice cream if desired.