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Ingredients

• 12 ounces rhubarb, trimmed and cut into 1/4-inch pieces (3 cups)
• 3 cups strawberries, hulled and quartered
• 1 cup sugar
• 1 1/2 teaspoons freshly grated lemon zest
• 21 slices thin-sliced white bread, (such as Pepperidge Farm), crusts trimmed
• Red currants, strawberries or mint leaves for garnish

Description

Summer Puddings Are Excellent Hot-weather Desserts Because They Do Not Require Baking. This One Pairs Springs Dynamic Duo Of Rhubarb And Strawberries.

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