Lightly peel the rhubarb and cut into
Make the rice pudding mix as described in the previous recipe, then add the reserved syrup to the rice pudding mixture and use this to cover the rhubarb. Stand the moulds in a baking tray three-quarters filled with hot water and
Remove the moulds from the water bath, sprinkle liberally with the icing sugar and glaze under a hot grill. Unlike the caramel rice pudding, this can be served hot and left in the moulds.