Grease a 23cm pie dish. Process cookies until finely crushed. Combine cookie crumbs, cake crumbs and butter in bowl; mix well. Press over base and side of prepared dish; refrigerate 30 mins.

Spread rhubarb filling into prepared dish, top with crumble, sprinkle with almonds. Bake in a moderate oven about 30 mins or until pie is browned. Serve hot with cream.

Filling: Combine rhubarb, apples, sugar and rind in the pan, simmer, covered, about 5 mins, stirring occasionally, or until rhubarb is soft. Simmer, stirring, for a further 10 mins or until the mixture thickens. Stir in blended cornflour and water, and continue stirring until mixture boils. Remove from the heat, stir in crumbs; cool.

Crumble: Sift flour into medium-sized bowl, rub in butter; stir in coconut and sugar.

* Not suitable to freeze * * Not suitable to m/wave *