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Rhubarb Shortbread Squares Recipe

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This recipe for Rhubarb Shortbread Squares is from Koenig Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Flour
2 Tbsp. Sugar
1/4 tsp. Salt
1/2 cup Cold Butter or Margarine

Filling:
4 cups diced fresh or frozen Rhubarb
1 ¼ cups Sugar
¼ cup Water
1/8 tsp. Salt
2 envelopes Unflavored Gelatin
1/3 cup cold Water
4 – 6 drops Red Food Coloring, optional
1 cup Whipping Cream, whipped
Directions:
Directions:
In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8 in. square pan. Bake at 350 degrees for 15 – 20 minutes or until edges are lightly browned. Cool.

In a saucepan, bring the rhubarb, sugar, water, and 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 mix. 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.

 

 

 

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