How far in advance can I make the rhubarb curd for Rivka's Rhubarb Curd Shortbread?

http://food52.com/recipes/4338-rhubarb-curd-shortbread

Would love a reference for this recipe???

probably at least a few days, but let it come closer to room temperature before you bake it, since the recipe originally has you spread it over the crust immediately after straining and it might be hard to get a smooth, even layer of curd if it's too cold.