Frozen Vacherin Torte with Rhubarb Cream and Strawberries

Name: Frozen Vacherin Torte with Rhubarb Cream and Strawberries
Yield: Makes 8 to 10 Servings
Ingredients: Nonstick vegetable oil spray; 6 large egg whites; 1/4 teaspoon cream of tartar; Pinch of salt; 1 cup sugar; 1/2 teaspoon vanilla extract; 2 cups 1/2-inch pieces fresh rhubarb (from about 1 pound); 3/4 cup halved hulled strawberries; 1/2 cup plus 1/3 cup sugar; 1/4 cup water; 2 tablespoons fresh lemon juice; 5 large egg yolks; 1 cup chilled whipping cream; 1/2 teaspoon vanilla extract; Sweetened strawberries (optional)

By Sarah Patterson ScottPhotography by Mark Thomas

March 31, 2002

Recipe notes