Alex Mackay's Rhubarb and Almond Pie with Whipped Cream recipe | Delia Smith

Ingredients

• 100g soft unsalted butter
• 100g icing sugar
• 1 large egg
• 250g plain flour
• 1 tbsp water (if needed)
• 400g rhubarb, trimmed then cut into 6cm sticks on an angle (keep the trimmings)
• 100g caster sugar
• zest of half a blood orange and 4 tbsp of juice
• 2 tsp water
• 1.5 tsp cornflour
• 150g raspberry jam
• 70g soft butter
• 70g icing sugar
• 70g ground almonds
• 1 egg yolk
• 1 egg yolk, mixed with 1 tbsp milk to glaze
• 50g flaked almonds
• 2 tbsp icing sugar
• Whipped cream, the smallest pot whipping cream generally comes in is 300ml, use the whole lot!
• 8 balls of blood orange sorbet