Step 1. Cut your rhubarb, home grown in your garden. About a pound.
Step 2. slice your cleaned rhubarb into 1 inch sections
Step 3. Crush a pinch of cloves
Step 4. Boil down your rhubarb in a small saucepan with 1/4 cup of sugar and 4 Tblsp. of water.
Step 5. Combine your dry ingredients (1 1/2 cup flour, 1/4 teasp cinnamon, 1/4 teasp ground ginger, 1/4 cup powder sugar, pinch of cloves) with 12 Tblsp of butter, cut into chucks. Combine until you have solid dough. Take out the dough, wrap into plastic, and chill in the fridge for an hour.
Step 6. Wait for the dough to chill.
Step 7. After the dough has chilled for an hour, press into a 8 x 8 in baking dish. Bake for 30 minutes in a pre-heated to 350ºF oven, until golden brown. Once baked, set aside to cool.
Step 8. Take the rhubarb liquid and put into a blender to puree until smooth. Since my rhubarb isn't that bright red variety, I added about 5 drops of red food coloring so it looked like a nice pink versus a sick green. Once pureed, set aside.
Step 9. In a double boiler, combine 1/2 cup sugar, 4 egg yolks, 2 teasp of fresh lemon juice; 1 teasp of lemon zest, and 3 Tbls of butter cut into chunks, stirring constantly. Once the sugar has dissolved, add the rhubarb puree to the egg mixture by the spoonfuls to temper the eggs. Stir together.
Step 10. Push the rhubarb curd through a mesh colander to get it extra smooth. Set aside.
Step 11. Pour the extra smooth rhubarb curd over the cooled yet golden shortbread. Use an off-set spatula to spread it out evenly over the surface of the shortbread.
Step 12. Put the dish into the fridge for a few hours. The curd needs to set.
Step 13. When the curd has set (I left mine in there for 4 hours), pull it out and dust with powder sugar. Cut into bars and serve.
Step 14. Eat. Enjoy. Eat another piece. Lick the plate and the fork. Ask for a 3rd piece.
Step 8. Take the rhubarb liquid and put into a blender to puree until smooth. Since my rhubarb isn't that bright red variety, I added about 5 drops of red food coloring so it looked like a nice pink versus a sick green. Once pureed, set aside.
Step 9. In a double boiler, combine 1/2 cup sugar, 4 egg yolks, 2 teasp of fresh lemon juice; 1 teasp of lemon zest, and 3 Tbls of butter cut into chunks, stirring constantly. Once the sugar has dissolved, add the rhubarb puree to the egg mixture by the spoonfuls to temper the eggs. Stir together.
Step 11. Pour the extra smooth rhubarb curd over the cooled yet golden shortbread. Use an off-set spatula to spread it out evenly over the surface of the shortbread. 
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