Rhubarb-Strawberry Summer Pudding

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3/4 lb. (3 cups) rhubarb, trimmed and cut into 1/4-inch pieces

3 cups strawberries, hulled and quartered

1 cup granulated sugar

1 1/2 tsp. grated lemon zest

21 slices thin-sliced white bread, crusts trimmed

Soft whipped cream, optional

Red currants, strawberries or mint leaves for garnish

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