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Ingredientes
- 3 c. blanched slivered almonds toasted (about 12 ounces)
- 1/2 c. sugar
- 5 Tbsp. margarine melted
- 1/4 tsp grnd cinnamon
- 1/3 c. strawberry preserves
- 3 pt lemon or possibly pineapple ice sherbet or possibly sorbet
- 1 c. sugar
- 1/2 c. water
- 1 x vanilla bean split lengthwise
- 1 x 20 oz bag frzn unsweetened rhubarb
- 1 x 20 oz bag frzn unsweetened strawberries
- 1 x 1 pint basket fresh strawberries Fresh mint sprigs
Direcciones
- 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 mix firmly 2 inches up sides and then over bottom of pan.
- Freeze 15 min.
- Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 min. If crust sides slip, press back in place with back of fork.
- Transfer pan to rack and cold crust completely.
- Heat strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cold. Soften ice very slightly and spread in
- pan. Freeze till hard. (Can be prepared 1 day ahead. Cover and freeze.)
- For Sauce:Combine 1/2 c. sugar and 1/2 c. water in heavy medium saucepan. Scrape in seeds from vanilla bean; add in pod. Simmer 5 min. Add in remaining 1/2
- c. sugar and stir to dissolve. Add in rhubarb. Bring to boil, reduce heat,
- cover and simmer till rhubarb is tender, about 8 min. Add in frzn strawberries and bring to simmer. Cold. Cover and chill till 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 c. 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.
