Strawberry Rhubarb Torte

 Ingredients

• 2 cups sliced fresh or frozen rhubarb
• 1/3 cup water
• 2 tablespoons plus 4-1/2 teaspoons sugar, divided
• 3 tablespoons plus 1 teaspoon strawberry gelatin
• 2/3 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 14 ladyfingers, split
• 1 teaspoon cornstarch
• 1 teaspoon cold water
• 1/2 cup sliced fresh strawberries

Directions

• In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze.
• Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened.
• Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture.
• Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight.
• Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan. Yield: 4 servings.