-CRUST-
3 c Blanched slivered almonds;
-toasted (about 12
; ounces)
1/2 c Sugar
5 tb Margarine; melted
1/4 ts Ground cinnamon
1/3 c Strawberry preserves
3 pt Lemon or pineapple ice;
-sherbet or sorbet
-SAUCE-
1 c Sugar
1/2 c Water
1 Vanilla bean; split
-lengthwise
1 20 ounce bag frozen
-unsweetened rhubarb
1 20 ounce bag frozen
-unsweetened
; strawberries
1 1 pint basket fresh
-strawberries
Fresh mint sprigs
For Crust:
Combine almonds and sugar in processor and chop finely. Transfer to medium
bowl. Combine margarine and cinnamon and mix into almonds. Transfer to
9-inch-diameter springform pan. Using plastic wrap as aid, press almond
mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15
minutes.
Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20
minutes. If crust sides slip, press back in place with back of fork.
Transfer pan to rack and cool crust completely.
Melt strawberry preserves in heavy small saucepan. Pour into cooled crust
and spread to cover bottom. Cool. Soften ice very slightly and spread in
pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)
For Sauce:
Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in
seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup
sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover
and simmer until rhubarb is tender, about 8 minutes. Add frozen
strawberries and bring to simmer. Cool. Cover and refrigerate until well
chilled. (Can be prepared 1 day ahead.)
Remove vanilla pod from sauce. Cut between crust and pan sides with small
sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte.
Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut
torte into slices and serve with sauce.
Serves 8.
Yields
1 servings