Rhubarb Shortbread Squares

SUBMITTED BY: Marilyn Rodriquez

"'I saw this recipe on the Internet and decided to try it since I had an abundance of rhubarb,' says Marilyn Rodriguez of Fairbanks, Alaska. 'It was a big hit!' The rhubarb topping is delicious and refreshing on a rich shortbread crust."

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 9 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (1)

DIRECTIONS

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.
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.
Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares.

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REVIEWS

Reviewed on Sep. 16, 2007 by chocoholic

absolte awesomeness!! i tried this in spring during rhubarb season, and it was a hit. i especially enjoyed the 'pink' color....amazing what you can do with food coloring, eh :P - - -its for everyone who enjoys rhubarb!

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