Rhubarb Curd Tart with Fresh Berries

For crust:
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.

For Rhubarb Curd:
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.

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.

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.