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Hot Rhubarb Butternut Pie

150 g Butternut cookies
1 c (100g) plain cake crumbs
60 g Butter, melted
1/3 c (25g) flaked almonds
750 g Bunch rhubarb, trimmed and
- chopped
2 lg (400g) green apples, peeled
- and grated
1/2 c (110g) caster sugar
1 ts Grated orange rind
1/4 c (35g) cornflour
1/4 c (60ml) water
3/4 c (75g) plain cake crumbs
1/3 c (50g) self-raising flour
50 g Cold butter, chopped
1/4 c (15g) shredded coconut
1/4 c (50g) brown sugar

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.

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