Directions:
- 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 350°F 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.87 Kcal (1532 kJ) | ||
| Calories from fat | 187.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.89g | 32% | |
|---|---|---|---|
| Cholesterol | 51.05mg | 17% | |
| Sodium | 538.42mg | 22% | |
| Potassium | 227.45mg | 5% | |
| Total Carbs | 42.88g | 14% | |
| Sugars | 20.95g | 84% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 122.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 221.65 Kcal (928 kJ) | ||
| Calories from fat | 113.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.65g | 32% | |
|---|---|---|---|
| Cholesterol | 30.93mg | 17% | |
| Sodium | 326.18mg | 22% | |
| Potassium | 137.79mg | 5% | |
| Total Carbs | 25.98g | 14% | |
| Sugars | 12.69g | 84% | |
| Dietary Fiber | 1.99g | 13% | |
| Protein | 2.16g | 7% | |
| Vitamin C | 3mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 7% | |
| Calcium | 74.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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