“A bar recipe with a shortbread crust.”
READY IN:
45mins
SERVES:
9
UNITS:
Metric

Ingredients Nutrition

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.

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