Rhubarb Shortbread Squares

Rhubarb Shortbread Squares

"'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."
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45 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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  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 350 degrees F 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.

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Read all reviews 3
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Loved the taste of this but the texture was off. I was thinking it would be much smoother and creamier. If I made this again I think I would only add one pkg of gelatin to see if this helped.

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 ever...

This recipe is so awesome!! I have tons of rhubarb and I try to find new recipes for it. Most recipes are so sweet, but this recipe is creamy and so good. Enjoy

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