Rhubarb Shortbread Squares

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 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 to 6 drops red food coloring, optional
• 1 cup heavy 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 350u0b0 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.

flour, sugar, salt, cold butter, frozen rhubarb, sugar, water, salt, unflavored gelatin, cold water, drops red food coloring, heavy whipping cream

Taken from www.tasteofhome.com/recipes/rhubarb-shortbread-squares/ (may not work)