INGREDIENTS

INSTRUCTIONS

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 mixture firmly 2 inches up sides and then
over  bottom of pan. Freeze 15 minutes.  Preheat oven to 350F. Place
pan with crust on cookie sheet and bake 20  minutes. If crust sides
slip, press back in place with back of fork.  Transfer pan to rack and
cool crust completely.  Melt strawberry preserves in heavy small
saucepan. Pour into cooled  crust and spread to cover bottom. Cool.
Soften ice very slightly and  spread in pan. Freeze until firm. (Can be
prepared 1 day ahead. Cover  and freeze.)  For Sauce:  Combine 1/2 cup
sugar and 1/2 cup water in heavy medium saucepan.  Scrape in seeds from
vanilla bean; add pod. Simmer 5 minutes. Add  remaining 1/2 cup sugar
and stir to dissolve. Add rhubarb. Bring to  boil, reduce heat, cover
and simmer until rhubarb is tender, about 8  minutes. Add frozen
strawberries and bring to simmer. Cool. Cover and  refrigerate until
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 cup 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.  Bon Appetit April 1991
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