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Rhubarb Shortbread Squares

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."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

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

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.