Strawberry-rhubarb bars

The rhubarb in my garden is doing beautifully. I made these bars with minor changes: xylitol instead of erythritol and 1/4 tsp xantham gum instead of arrowroot flour to thicken the rhubarb mixture. I recommend spooning the rhubarb mixture onto the crust – I poured it and the rhubarb mixture mixed with the bottom crust. If it comes out of the oven looking like pudding, let it cool fully – it became sliceable after I stored it in the fridge.

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