*Cool Whip doesn't substitute well here, but Dream Whip works quite well.


  • Crust:
  • 1 cup quick oats
  • 1/3 cup finely chopped nuts
  • 1/3 cup brown sugar, packed
  • 1/4 cup margarine, melted
  • Filling:
  • 3 cups cut up rhubarb
  • 1 1/4 cups water or orange juice
  • 1/2 cup sugar
  • 1 6-ounce package strawberry Jello
  • 1 cup sliced strawberries
  • 1 cup heavy cream, whipped*


Preheat oven to 375 degrees. For crust: lime a 9-inch square pan with aluminum foil, extending ends over edges of pan. Grease foil lightly. Combine crust ingredients and mix until crumbly. Press into bottom of prepared pan. Bake 10 - 12 minutes or until lightly browned.

Cool completely.

Meanwhile, simmer rhubarb in water or orange juice until almost tender. Add sugar and simmer until tender and sugar has dissolved. Pour into a large bowl and immediately stir in Jello. Stir until dissolved. Stir in strawberries. Chill about 1-hour or until slightly thickened. Fold in whipped cream. Chill until thickened, but still soft enough to just mound when dropped from a spoon. Spoon into cooled crust. Chill until firm. Cut into squares and top with additional whipped cream if desired.

9 servings.

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Submitted 6/13/05.
Source: My recipe files
Submitted By: Joy Bowers
Springtime Squares