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Rhubarb Shortbread Squares
Base
1 cup flour
1/4 tsp salt
2 Tbsp sugar
1/2 cup cold butter or margarine
Filling:
4 cups fresh or frozen rhubarb
1 1/4 cups sugar
1/8 tsp sugar
1/3 cup cold water
1/2 cup cold water
2 envelopes Knox gelatin
4 to 6 drops red food colouring, optional
1 cup whipping cream, whipped
Base: Combine flour, sugar and salt in bowl; cut in butter until crumbly. Press into greased 8 inch square baking dish. Bake at 350F for 15 to 20 minutes or until edges are lightly brown. Cool on wire rack.
Filling: In saucepan, bring rhubarb, sugar, 1/3 cup water and salt to boil. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until rhubarb is tender, stirring occasionally. In smal bowl, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Stir in rhubarb mixture. Cook and stir until gelatin is dissolved. Stir in colouring, optional. Cover and refrigerate until cooled, about 2 hours. Fold in whipped cream. Spread over crust. Cover and refrigerate for about 3 hours or until set. Cut into squares. Freezes well, good the next day too.
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