Rhubarb Squares

A bar recipe with a shortbread crust.

• Ready In: 45 mins
• Serves: 9

Ingredients

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

• Filling

• 4  cups rhubarb, fresh or frozen, diced
• 1 1⁄4 cups sugar
• 1⁄4 cup water
• 1⁄8 teaspoon salt
• 2 (1 ounce) envelopes unflavored gelatin
• 1⁄3 cup cold water
• 4 -6  drops  red food coloring (optional)
• 1  cup heavy whipping cream, whipped or 1  cup Cool Whip

Directions

1. In a bowl, combine the flour, sugar and salt.
2. Cut in butter until crumbly.
3. Press into a greased 8 inch baking dish.
4. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned.
5. Cool on a wire rack.
6. In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
7. Reduce heat, simmer, uncovered for 8-10 minutes or until rhubarb is tender, stirring occasionally.
8. In a small bowl, sprinkle gelatin over cold water, let stand for 1 minute.
9. Stir into rhubarb mixture.
10. Cook and stir until gelatin is dissolved.
11. Stir in food coloring if desired.
12. Cover and refrigerate until cooled, about 2 hours.
13. Fold in whipped cream.
14. Spread over crust.
15. Cover and refrigerate for 3 hours or until set.
16. Cut into squares.