Lemon Ice Torte With Strawberry Rhubarb Sauce

Directions

1. For Crust:Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds.
2. 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.
3. Freeze 15 min.
4. 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.
5. Transfer pan to rack and cold crust completely.
6. Heat strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cold. Soften ice very slightly and spread in
7. pan. Freeze till hard. (Can be prepared 1 day ahead. Cover and freeze.)
8. 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
9. c. sugar and stir to dissolve. Add in rhubarb. Bring to boil, reduce heat,
10. cover and simmer till rhubarb is tender, about 8 min. Add in frzn strawberries and bring to simmer. Cold. Cover and chill till well
11. chilled. (Can be prepared 1 day ahead.)
12. Remove vanilla pod from sauce. Cut between crust and pan sides with small
13. sharp knife. Remove pan sides. Spoon 1/2 c. sauce over center of torte.
14. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut
15. torte into slices and serve with sauce.
16. Serves 8.