Rhubarb Curd Shortbread

Ingredients

• for the curd
• 3/4 pound rhubarb (about 6 stalks)
• 4 tablespoons water
• 1/4 cup sugar
• 4 egg yolks
• 1/3 cup plus 1/8 cup sugar
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 3 tablespoons butter, cut into chunks
• For the shortbread
• 12 tablespoons butter, cut into chunks
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon powdered galangal or ginger
• 1/4 teaspoon cinnamon
• 1 pinch cloves

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