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
- In a bowl, combine the flour, suagr and salt; cut in butter until crumbly.
- Press into a greased 8-in.
- square baking dish.
- Bake at 350F for 15 minutes.
- cool on a wire rack.
- In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
- Reduce heat; simmer, uncovered, for 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.
- Fold in whipped cream.
- Spread over crust.
- Cover refrigerate for 3 hours or until set.
- 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)