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Rhubarb and Ginger Strudels
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This recipe makes two strudels, which are easier to handle than one large one. Assemble them early in the day, so they’re ready to pop in the oven. Serve warm.
Take care not to overcook the rhubarb when poaching it, or it will be too mushy to roll up in the strudels.
Typical values per serving:
This recipe was first published in March 2007.