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Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
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Split vanilla bean, scrape the seeds into the pan, and toss in the pod.
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(or add 1 tsp vanilla extract).
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Also, squeeze in the lemon juice here.
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Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
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Remove and discard vanilla bean.
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Transfer to a shallow bowl and let cool.
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Can be made ahead and refrigerated in an airtight container, for up to one week.
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(only refrigerate this if you plan on assembling the dessert tomorrow).
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If refrigerated, return to room temperature before using.
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You may substitute 1 cup of your favorite jam or preserves for the homemade.
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Make the shortbread: Combine the rice flour, sorghum, cornstarch, potato starch, tapioca starch, and xanthan gum and whisk well.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
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Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
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Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
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Turn the dough out onto a work surface and cut into two pieces.
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Shape each piece into a ball and wrap in plastic wrap.
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(I just put the balls into the plastic vegetable or fruit bags I get at the grocery store and save.
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).
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Place in freezer until firm, about 30 minutes.
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You can make the dough ahead and freeze it for up to one month, if you do so thaw it in the refrigerator overnight.
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Assemble and bake: Preheat oven to 350 with rack in center.
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Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
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Pat the dough gently just to get it into the corners (you dont want to press it down), and spread with the rhubarb jam.
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Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
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Bake until golden brown, about 40 minutes.
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Dust with confectioners sugar as soon as it is removed from oven (VERY IMPORTANT).
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Cool on a wire rack (about 1 hour).
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Cut the shortbread into bars when it is cool.
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You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
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26 Store covered at room temperature for up to 2 days.
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(1 1/2 inch by 3 inch rectangles makes 21 servings).
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I have kept virtually the same exact recipe and directions as the original with a few adjustments in both either to accommodate personal taste or make directions more clear.
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Please feel free to check out the original recipe at: http://www.food.com/recipe/rhubarb-shortbread-60385#ixzz1ROHUtDQ2.
