Filling:

3 3/4 cups chopped fresh rhubarb, about 1 1/4 pounds

1/4 cup sugar

2 tablespoons water

Crust:

1 cup flour

1/2 cup ground pecans

1/2 cup cold butter, cubed

1/3 cup confectioners’ sugar

1/4 teaspoon salt

Curd:

6 egg yolks

1/2 cup sugar

1 tablespoon lemon juice

1 1/2 teaspoons grated lemon peel

5 tablespoons butter, cubed

4 drops red food coloring, optional

Additional confectioners’ sugar

In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat. Cook and stir until thickened and rhubarb is slightly tender. Cool slightly. Transfer to a food processor. Cover and process until the mixture is smooth. Set aside.

For crust, place the flour, pecans, butter, confectioners’ sugar and salt in a food processor. Cover and process until crumbly. Press crumbs into the bottom and up the sides of an ungreased 9-inch tart pan that has a removable bottom. Bake the crust at 350 degrees Fahrenheit for 18 to 20 minutes, or until lightly browned.

In a small, heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, lemon peel and rhubarb mixture until blended. Add butter, and cook until the butter is completely melted, whisking constantly. Stir in food coloring, if using. Pour mixture into prepared crust.

Bake tart at 350 degrees Fahrenheit 12 to 15 minutes longer, or until the center is almost set. Cool completely on a wire rack. Refrigerate for at least one hour. Just before serving, dust with additional confectioner’s sugar.