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1
Cut the rhubarb into 1/2-inch slices; cover with cold water and poach until tender.
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2
Strain rhubarb and conserve the cooking liquid.
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3
Soak the gelatin in 3 tablespoons cold water.
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4
Add 2 cups of rhubarb juice to the heavy cream and bring to boil.
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5
Remove from heat and set aside.
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6
Whisk the egg yolks with 1/4 cup of sugar and the flour.
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7
Stir the hot cream-rhubarb mixture slowly into the yolk mixture and bring to a boil, stirring with wooden spoon.
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8
Cook until mixture thickens to the consistency of custard.
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9
Stir in dissolved gelatin; cool.
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10
Combine remaining sugar with 6 tablespoons water and boil until it reaches 235 degrees.
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11
Beat the whites until soft peaks form; slowly beat in hot syrup.
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12
After all syrup is beaten in continue beating for about 1 minute, to cool mixture.
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13
Fold whites into rhubarb-cream.
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14
Spoon half of the rhubarb-cream mixture into an 8- or 9-inch spring form; add rhubarb chunks; top with remaining rhubarb-cream mixture and smooth.
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15
Refrigerate for a few hours.
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16
Just before serving remove ring and place spring form in freezer for 10 to 15 minutes.
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17
Sprinkle the top of the pudding generously and evenly with sugar.
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18
Run under very hot broiler until sugar caramelizes, less than 2 minutes.
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19
sugar.
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20
Watch carefully or it will burn (the edges may melt slightly).
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21
Serve pudding with pureed rhubarb.
