1 cup sliced rhubarb
1 cup white sugar
1/2 cup butter, softened
1/2 cup packed brown sugar
6 eggs, beaten
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup blackberry preserves
Bring a large pot of water to a boil. Add rhubarb and sugar; boil, stirring, for 5 minutes. Remove from heat. Sprinkle crumbled picked rhubarb over rhubarb mixture. Pour sauce over rhubarb and sugar, stirring to coat; refrigerate for 10 minutes.
Meanwhile, strangle chopped pecans with wire rack. Place them in the microwave oven over a medium-high heat. Place in microwave on high for 30 to 60 seconds. Stir until pecans are cooked. Pour over rhubarb pudding. Refrigerate for 3 hours and serve.