Rhubarb Shortbread Squares

Ingredients for:

Base:

  • 1 cup flour
  • 1/4 tsp salt
  • 2 Tbsp sugar
  • 1/2 cup cold butter or margarine

Filling:

  • 4 cups fresh or frozen rhubarb
  • 1 1/4 cups sugar
  • 1/8 tsp sugar
  • 1/3 cup cold water
  • 1/2 cup cold water
  • 2 envelopes Knox gelatin
  • 4 to 6 drops red food coloring, optional
  • 1 cup whipping cream, whipped

Rhubarb Shortbread Squares

Instructions For:

Base:

  1. Combine flour, sugar, and salt in a bowl; cut in butter until crumbly.
  2. Press into the greased 8-inch square baking dish.
  3. Bake at 350F for 15 to 20 minutes or until edges are lightly brown.
  4. Cool on wire rack.

Filling:

  1. In the saucepan, bring rhubarb, sugar, 1/3 cup water and salt to boil.
  2. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until rhubarb is tender, stirring occasionally.
  3. In the small bowl, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Stir in rhubarb mixture.
  4. Cook and stir until gelatin is dissolved. Stir in coloring, optional. Cover and refrigerate until cooled, about 2 hours.
  5. Fold in whipped cream. Spread over crust. Cover and refrigerate for about 3 hours or until set.
  6. Cut into squares. Freezes well, good the next day too.

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