Recipe 955 - Rhubarb Shortbread Squares
Recipe 955 - Rhubarb Shortbread Squares
(by Shirley McNevich)
1 cup flour
2 TBSP white sugar
1/4 tsp. salt
1 stick cold butter
4 cups diced rhubarb
1 1/4 cups white sugar
1/4 cup water
1/8 tsp. salt
2 envelopes unflavored Knox gelatin
1/3 cup cold water
1 cup heavy whipping cream OR Cool Whip
In a bowl add flour, 2 TBSP white sugar, 1/4 tsp. salt and cold butter--cut the butter in until it makes crumbs. Grease an 8" x 8" x 2" baking dish. Dump crumb mixture into the baking dish and press mixture evenly over the bottom. Bake at 350 degrees for 15-20 minutes (until lightly browned). Remove from oven and cool completely. In a saucepan over medium heat add rhubarb, 1 1/4 cups white sugar, 1/4 cup water, and 1/8 tsp. salt--stir and bring to a boil. Reduce heat to simmer and cook 8-10 minutes (until rhubarb is tender). In a separate bowl add 1/3 cup cold water and both envelopes of gelatin--stir, then let stand for 1 minute. When rhubarb is tender add gelatin mixture to the rhubarb mixture in the saucepan--stir and cook until gelatin dissolves. Remove saucepan from stove and cool completely. Once it's cool refrigerate the saucepan for 2 hours. After 2 hours, remove saucepan from refrigerator and add whipping cream or Cool Whip (if using heavy cream it must be whipped in your mixer first)--stir. Pour entire mixture into the cooled crust. Cover the baking pan with foil and refrigerate overnight. The next day, cut into squares to serve.
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Other Recipes:
- 975 - Raspberry Angelfood Shortcake
- 784 - Cool Whip Cookies
- 794 - Fruitcake Dessert
- 808 - Microwave Smores
- 987 - Swiss Cheese & Ham Casserole
- 953 - Grilled Peppers
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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