Rhubarb Shortbread Squares Recipe

Rhubarb Shortbread Squares Recipe

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter or margarine
  • FILLING:
  • 4 cups diced fresh or frozen rhubarb
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 2 envelopes unflavored gelatin
  • 1/3 cup cold water
  • 4 drops red food coloring (optional)
  • 1 cup whipping cream, whipped
  1. In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack.
  2. In a saucepan, bring the rhubarb, sugar, water rand salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours.
  3. Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares.
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