Rhubarb Curd Tart With Fresh Berries

• 1 cup Graham Cracker Crumbs
• 3/4 cups Sugar, Divided
• 8 Tablespoons Butter, Divided
• 1 pound Rhubarb
• 1 cup Water
• 2 Tablespoons Cornstarch
• 2 whole Egg Yolks
• 1 pint Whole Fresh Strawberries, Hulled
• 1 pint Whole Fresh Raspberries
• 1/4 cups Seedless Raspberry Preserves

1. For crust:
2. In a food processor, combine graham cracker crumbs, 1/4 cup sugar and 6 tablespoons melted butter. Press the mixture down into a tart pan, making sure all nooks and cranies are filled. Bake at 350 degrees F for 10 minutes. Let crust cool before filling.
3. For Rhubarb Curd:
4. Chop rhubarb into 2-inch pieces. Combine rhubarb and water in blender and blend until pulverized. Run mixture through a mesh strainer into a bowl, pressing down on rhubarb remains in order to extract all of the juice. Set aside.
5. In a double boiler combine 1/2 cup sugar, cornstarch and egg yolks. Slowly whisk in rhubarb juice. Heat in a double boiler until mixture becomes very thick and will coat the back of a spoon. Take off of the heat and whisk in remaining 2 tablespoons of butter until melted and combined.
6. Pour rhubarb curd over pre-baked crust. Top with strawberries and raspberries. Heat raspberry preserves in the microwave - just long enough to liquify it - and brush over the tops of berries. Serve cold or at room temperature.

graham cracker crumbs, sugar, butter, rhubarb, water, cornstarch, egg yolks, fresh strawberries, fresh raspberries, ubc

Taken from tastykitchen.com/recipes/desserts/rhubarb-curd-tart-with-fresh-berries/ (may not work)