Lemon Sorbet Torte

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. Cool sauce; refrigerate until chilled.
• 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.