Rhubarb Shortbread Squares

VickiAk's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 9

Yield: 9.0 squares

FOR THE SHORTBREAD

• 1 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter

FOR THE FILLING

• 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.