Lemon Sorbet Torte Recipe

Ingredients

• 3 cups slivered almonds, toasted
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 5 tablespoons butter, melted
• 1/3 cup seedless strawberry jam
• 3 pints lemon sorbet, softened
• STRAWBERRY-RHUBARB SAUCE:
• 1/2 cup sugar
• 1/4 cup water
• 2-1/2 cups sliced fresh or frozen rhubarb
• 2-1/2 cups frozen unsweetened strawberries, partially thawed and sliced
• 3/4 teaspoon vanilla extract
• 1 pint fresh strawberries, sliced

Directions

• Place the almonds, sugar and cinnamon in a food processor; cover and process until finely chopped. Stir in the butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
• Place pan on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned. Cool completely on a wire rack.
• In a small saucepan over low heat, melt jam; spread over bottom of crust. Top with sorbet. Freeze until firm.
• Meanwhile, for sauce, combine sugar and water in a large saucepan. Bring to a boil. Add rhubarb; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rhubarb is tender. Add thawed strawberries; bring to a boil. Remove from the heat; cool to room temperature. Stir in vanilla. Cover and refrigerate.
• Just before serving, remove sides of springform pan. Spoon 1/2 cup sauce onto center of torte; top with fresh strawberries. Serve with remaining sauce. Yield: 12 servings.

Lemon Sorbet Torte published in Country Woman March/April 2006, p41