This is a good rhubarb dessert. When I took the foil off for the last 15 minutes, there was a lot of juice from the fruit, as a result I think I over cooked my just a bit. I will make this again, but next time will follow the baking directions, and will also add just a tad more fruit - we felt it could use more. Serve warm - good recipe.
Strawberry-Rhubarb Bread Pudding
From EatingWell: April/May 2006
Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.