Start with preparing the Pâte Sablée (Sweet Tart Dough).

In between steps, make the rhubarb curd as follows. In a small pot, heat rhubarb, ¼ cup sugar, and a little water (to cover the bottom of the pan) on medium.

Cook until rhubarb falls apart and there are no whole pieces left, (keep adding water in small amounts if rhubarb sticks to the bottom of the pot).

Dump into a blender or food processor and purée. Leave in the blender for now.

Using the same pot (I didn’t even rinse it, just scraped it out well with a spatula) add egg yolks, butter, ½ cup sugar, lemon juice and whisk.

Add the rhubarb puree by the spoonful (the rhubarb should still be hot, so gradual and lots of whisking is important. We’re tempering the eggs here, to much to fast will cook them). When all rhubarb has been added, set the pot over low heat. Continue stirring the rhubarb mixture. Cook while whisking for about 5 minutes, until the curd is warm and thick. At this point, remove from heat.

Place in a heatproof bowl to cool. Press a layer of plastic wrap directly on the curd to prevent a film from forming on the surface.

When both the shell and the curd are cool, slice the strawberries into a large bowl.

Mix in the curd, starting with about a cup of it. You can decide how much you’d like to add, but I didn’t use the whole amount.

Fill the pie shell until heaping.

It’s best served with whipped cream, and the tiniest of the strawberries saved for the top.