Rhubarb Shortbread Squares |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 9 |
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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. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
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 to 6 drops red food coloring, optional |
1 cup heavy whipping cream, whipped |
Directions:
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° 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. Yield: 9 servings.
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