In the garden and in the kitchen, rhubarb is easily forgotten, yet it is so delicious. We’ve heard more stories of neglect and abuse of rhubarb than of any other garden plant. Our own rhubarb was trampled, chewed, and rolled on by the pups, and otherwise abused to no end. We had given up hope and forgotten about it, and then one day we noticed its beautiful resurgence.
It transforms magically from a tough, unappetizing stalk to a tender, sweet-tart treat. For this bread pudding, we like using day-old hearty country bread. It absorbs the milk and eggs nicely while still holding enough texture. Be careful not to poach the rhubarb too much or it will tend to fall apart—better to slightly underpoach than over.
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