Rhubarb Curd Shortbread

By Food52
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3/4 pounds 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

12 tablespoons butter, cut into chunks

1/4 cup powdered sugar

1/2 teaspoon salt

1 1/2 cup all-purpose flour

1/4 teaspoon powdered galangal or ginger

1/4 teaspoon cinnamon

1 pinch cloves

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