Rhubarb Frozen Yogurt Torte

Rhubarb Frozen Yogurt Torte (Adapted from Gourmet)

3/4 cup water, divided
2 teaspoons gelatin
4 cups sliced fresh rhubarb
1/2 cup plus 2 tablespoons granulated sugar, divided
3 cups vanilla yogurt
3/4 cup ground amaretti cookies or graham crackers
16 ounces strawberries, hulled

Place 1/4 cup water in a small bowl - sprinkle gelatin on top and set aside to bloom.

In a medium saucepan, add remaining 1/2 cup water, rhubarb and 1/2 cup sugar - place over medium-high heat and cook, stirring occasionally, until very soft, about 7 to 10 minutes. Remove from the heat, add gelatin mixture, stirring to dissolve, then set aside to cool for 10 minutes. Place mixture into a food processor and puree until smooth. Add yogurt and blend until completely combined. Freeze according to your ice cream maker directions.

Meanwhile, scatter cookie (or graham cracker) crumbs evenly over bottom of a 9" springform pan. Scoop frozen yogurt gently over the crumbs and carefully smooth the top. Wrap pan in plastic wrap - place into the freezer until firm, at least 2 to 3 hours.

To release the sides, wrap a kitchen towel soaked in hot water (and wrung dry) around the sides of the pan for a few seconds. Release side of pan and let stand for 15 minutes before serving.

In the meantime, quarter strawberries and toss with remaining 2 tablespoons sugar. Let stand until the torte has softened slightly. Serve torte topped with macerated strawberries spooned over the top.

Makes about 8 servings.

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