RHUBARB SHORTBREAD SQUARES

Rhubarb Shortbread Squares image

"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.

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1 cup 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

Steps:

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., 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., Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares.

Nutrition Facts : Calories 366 calories, Fat 20g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.