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1
Combine almonds and sugar in processor and chop finely.
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2
Transfer to medium bowl.
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3
Combine margarine and cinnamon and mix into almonds.
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4
Transfer to 9-inch-diameter springform pan.
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5
Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan.
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6
Freeze 15 minutes.
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7
Preheat oven to 350F.
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8
Place pan with crust on cookie sheet and bake 20 minutes.
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9
If crust sides slip, press back in place with back of fork.
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10
Transfer pan to rack and cool crust completely.
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11
Melt strawberry preserves in heavy small saucepan.
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12
Pour into cooled crust and spread to cover bottom.
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13
Cool.
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14
Soften ice very slightly and spread in pan.
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15
Freeze until firm.
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16
(Can be prepared 1 day ahead.
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17
Cover and freeze.)
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18
Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan.
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19
Scrape in seeds from vanilla bean; add pod.
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20
Simmer 5 minutes.
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21
Add remaining 1/2 cup sugar and stir to dissolve.
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22
Add rhubarb.
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23
Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes.
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24
Add frozen strawberries and bring to simmer.
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25
Cool.
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26
Cover and refrigerate until well chilled.
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27
(Can be prepared 1 day ahead.)
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28
Remove vanilla pod from sauce.
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29
Cut between crust and pan sides with small sharp knife.
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30
Remove pan sides.
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31
Spoon 1/2 cup sauce over center of torte.
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32
Mound fresh strawberries in center.
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33
Garnish with fresh mint sprigs.
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34
Cut torte into slices and serve with sauce.
