Rhubarb Shortbread Squares

• 1 cup flour
• 2 tablespoons sugar
• 14 teaspoon salt
• 12 cup cold butter
• 4 cups diced fresh rhubarb or 4 cups frozen rhubarb
• 1 14 cups sugar
• 14 cup water
• 18 teaspoon salt
• 2 (1/4 ounce) envelopes unflavored gelatin
• 13 cup cold water
• 4 -6 drops red food coloring (optional)
• 1 cup heavy whipping cream, whipped

1. In a bowl, combine the flour, suagr and salt; cut in butter until crumbly.
2. Press into a greased 8-in.
3. square baking dish.
4. Bake at 350F for 15 minutes.
5. cool on a wire rack.
6. In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
7. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender, stirring occasionally.
8. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
9. Stir into rhubarb mixture.
10. Cook and stir until gelatin is dissolved.
11. Stir in food coloring if desired.
12. Cover and refrigerate until cooled, about 2 hours.
13. Fold in whipped cream.
14. Spread over crust.
15. Cover refrigerate for 3 hours or until set.
16. Cut into squares.

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

Taken from www.food.com/recipe/rhubarb-shortbread-squares-351747 (may not work)