Apple, Rhubarb and Raspberry Pie with Almond Ice Cream

Ingredients

• 350 gm rhubarb, trimmed, cut into 3cm pieces
• 6 Granny Smith apples, each cut into eighths
• 300 gm caster sugar
• 150 gm frozen raspberries, defrosted
• 60 gm plain flour
• Finely grated rind and juice of 1 orange
• For brushing: eggwash
• For scattering: demerara sugar
• Toasted almond ice-cream
• 160 gm almonds
• 600 ml pouring cream
• 300 ml milk
• 6 egg yolks
• 150 gm caster sugar
• Sour cream pastry
• 250 gm (1 2/3 cups) plain flour
• 40 gm (¼ cup) pure icing sugar, sieved
• 140 gm chilled butter, coarsely chopped
• 120 gm sour cream