Rhubarb Tart With Shortbread Crust

• 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
• 1/4 cup sugar
• 2 tablespoons water
• 1 cup all-purpose flour
• 1/2 cup ground pecans
• 1/2 cup cold butter, cubed
• 1/3 cup confectioners' sugar
• 1/4 teaspoon salt
• 6 large egg yolks
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1-1/2 teaspoons grated lemon zest
• 5 tablespoons butter, cubed
• 4 drops red food coloring, optional
• Additional confectioners' sugar

1. In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
2. For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350u0b0 for 18-20 minutes or until lightly browned.
3. Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust.
4. Bake at 350u0b0 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.

fresh rhubarb, sugar, water, flour, ground pecans, cold butter, sugar, salt, egg yolks, sugar, lemon juice, lemon zest, butter, drops red food coloring, sugar

Taken from www.tasteofhome.com/recipes/rhubarb-tart-with-shortbread-crust/ (may not work)