Lemon Curd and Rhubarb Compote Crisp

A Chic Layered Dessert

3 large   Lemon
1 cup 250 ml   Sugar
0.3 cup 90 ml   Butter
3   Eggs
4 cups 1000 ml   Rhubarb, diced
0.5 cup 125 ml   Sugar
1 tsp 5 ml   Vanilla
2 cups 500 ml   Pecans
0.3 cup 90 ml   Flour
0.3 cup 90 ml   Rolled Oats
2 tbsp 30 ml   Brown Sugar
0.5 cup 125 ml   Butter
1. For the Lemon Curd: Wash the lemons and grate 4 tablespoons full of zest. Juice the lemons to fill half a cup. In a small saucepan over medium heat, combine the lemon juice, the zest and the sugar. Stir and bring to a gentle boil. Add in the butter and stir until its combined and melted.

2. Beat the eggs into the lemon mixture once its had time to fully cool. Return the pot to the stove and stir over medium heat until the lemon curd it thick and shiny (around 10 minutes). Set the lemon curd aside and allow to cool.

3. For the Rhubarb Compote: Wash and dice 4 cups of fresh rhubarb. Add the rhubarb and the sugar to a medium sauce pan and bring to a boil on medium-high heat, stirring occasionally. Once the rhubarb is becoming soft and more "sauce" like, stir in the vanilla. Reduce heat to low, and keep on the element.

4. For the Crisp topping: Whirl pecans, flour, oats and sugar together in a food processor until the nuts are in pea sized pieces and the oats are mealy. Melt the butter. Spread the crisp topping out on a baking sheet, and drizzle with the melted butter. Bake in a 350*F oven for about 10-15 minutes, shaking the pan a couple times.

5. Once the topping is nice and crunchy, assemble the dessert together. Spoon the lemon curd into 4 clear cocktail glasses (so as to impress people with the elegant, and visible, layers). Top the lemon curd with generous spoonfuls of the warm rhubarb compote, and then finish with a handful of the crunchy crisp topping. Delightful.