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Rates 5 stars when fresh-baked, but not so good the next day. Just right sweet-tart flavor. I was leery of the ginger, but I think the ginger just enhances the rhubarb flavor. I found parchment paper used in place of the foil works very well. My only complaint is that just 18 hours after baking, the bars had lost their crunch and were rather soggy (although still tasty).

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BriarCraft July 03, 2011
Strawberry-Rhubarb Bars