1. Rub shortening into flour until reduced to irregular pea sized crumbs.
2. Dissolve salt & sugar in cold water, add all at once. Mix just enough to incorporate. Do not over mix.
3. Transfer dough to floured table, shape into thick roll cover and allow it to rest for a few minutes before rolling.

1. Cut Rhubarb into 1/2" pieces
2. dredge Rhubarb pieces with sugar - leave overnight to draw out water.
3. Onto a well floured surface, roll out pastry dough and carefully roll up the pastry around your rolling pin and unroll onto a 9" pie plate. Cut off excess dough for a clean edge.
4. Preheat oven to 350^oF. Slice Apples into a bowl, add in drained rhubarb. Sprinkle sugar, cornstarch, cinnamon & nutmeg over and toss well until apples & rhubarb are thoroughly coated.
5. Pile the mixture into the pie shell and dot with butter.
6. sprinkle the crumble on top
7. Bake in preheated oven for 40-50 minutes until juices inside are thick and bubbling. Crust should be a deep golden color.