Preparation
Crush the cookies into fine crumbs and mix with the mayonnaise. Press the dough into the bottom of the mold and about 1.5 cm up the sides. Refrigerate while preparing the filling. Then, mix the egg yolks with the condensed milk, add the rhubarb pieces, and if desired, some lime juice and zest. Pour the filling onto the crust and bake in a 170-degree oven for 30 minutes. Enjoy!
