Rhubarb Shortbread Squares |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I found this recipes in a cookbook and decided to try it since I had abundance of rhubarb in the summer. It was a hit! My family just loved it. Ingredients:
1 cup flour |
2 tablespoons sugar |
1/4 teaspoon salt |
1/2 cup cold butter |
4 cups diced fresh rhubarb or 4 cups frozen rhubarb |
1 1/4 cups sugar |
1/4 cup water |
1/8 teaspoon salt |
2 (1/4 ounce) envelopes unflavored gelatin |
1/3 cup cold water |
4 -6 drops red food coloring (optional) |
1 cup heavy whipping cream, whipped |
Directions:
1. In a bowl, combine the flour, suagr and salt; cut in butter until crumbly.
2. Press into a greased 8-in. square baking dish.
3. Bake at 350°F for 15 minutes. cool on a wire rack.
4. In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
5. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender, stirring occasionally.
6. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
7. Stir into rhubarb mixture.
8. Cook and stir until gelatin is dissolved.
9. Stir in food coloring if desired.
10. Cover and refrigerate until cooled, about 2 hours.
11. Fold in whipped cream. Spread over crust. Cover refrigerate for 3 hours or until set. Cut into squares.
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