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
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