1 cup sifted flour
1/4 tsp. salt
2 Tbsp. sugar
1/2 cup softened butter or margarine
4 cups diced rhubarb
1/4 cup water
1 1/4 cup sugar
2 envelopes unflavored gelatin
1/3 cup cold water
red food coloring (optional)
1/2 pint whipping cream, whipped or whipped topping of choice
Combine dry ingredients. Cut in butter until mixture resembles coarse bread crumbs. Spread evenly in bottom of a greased 9 inch square pan. Bake at 350 degrees until lightly browned, about 10 minutes. Cool.
Combine rhubarb, 1/4 cup cold water, sugar and salt; simmer until rhubarb is tender, stirring occaisionally. Soak gelatin in cold water. Add hot rhubarb. Stir until dissolved. Add food coloring, if desired. Chill until partially set, then fold in whipped cream. Turn onto base and chill until firm, about 3 hours. Serves 9.
Spongecake, ladyfingers or similar cake
3 egg whites
7 T confecioners sugar
1/2 t vanilla
Place pieces of spongecake, ladyfingers or similar cake in an eathenware dish (fill about 1/2 full). Pour stewed rhubarb over it. Bake at 325 for 30 minutes. Cover with merinque (3 egg whites, 7 Tbls. confec. sugar, 1/2 tsp. vanilla, beaten til stiff), Spread over cake and bake until a delicate brown (7-12 minutes).