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Rhubarb Shortbread Squares

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“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.”
READY IN:
25mins
SERVES:
9
YIELD:
9 squares
UNITS:
US

Ingredients Nutrition

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.

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