Rhubarb Shortbread

Recipe by gale gand

Make the jam: combine rhubarb , sugar , and 1 / 2 cup water in a medium saucepan.

Split vanilla bean , scrape the seeds into the pan , and toss in the pod.

Bring to a simmer over low heat , cook , stirring often , until rhubarb softens and forms a soft mass , about 10 minutes.

Remove and discard vanilla bean.

Transfer to a shallow bowl and let cool.

Can be made ahead and refrigerated in an airtight container , for up to one week.

If refrigerated , return to room temperature before using.

You may substitute 1 cup of your favorite jam or preserves for the homemade.

Make the shortbread: in a medium bowl , whisk together flour , baking powder , and salt.

In the bowl of an electric mixer fitted with the paddle attachment , beat butter on high speed until pale and fluffy.

Add egg yolks and sugar , and beat until sugar is dissolved and the mixture is light.

Reduce mixer speed to low , and add the dry ingredients , mixing only until the ingredients are incorporated.

Turn the doug.

rhubarb, granulated sugar, water, vanilla bean, all-purpose flour, baking powder, salt, unsalted butter, egg yolks', confectioners' sugar"]"