Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours. 3. Spoon the rice pudding into bowls. Using a slotted spoon, top with some of ...

The source was rhubarb bread pudding, which Steve’s mother had made for him the day before he’d shipped off to fight in Vietnam. While there, Steve was part of Special Operations and navigated ...