Rhubarb Pudding

Wash the rhubarbs with a vegetable brush in running water

Place them in a saucepan and cover with cold water

Cook over medium heat until the rhubarbs are tender, but still firm

Drain, let cool and remove the skin

Cut into cubes and reserve

In a saucepan, melt the sugar to the caramel stage and spread it on a mold of a hole in the middle, moistened. Reserve

Put the chopped rhubarb in a blender and add the condensed milk, milk, and egg yolks

Blend until forming a homogeneous mixture and pour into the caramelized mold

Bake in a water bath at medium heat until, when inserting a toothpick, it comes out dry

Let cool and refrigerate for 2 hours, covered with plastic wrap

Carefully unmold and transfer to a serving dish

Place the mold under the broiler to melt the caramel and drizzle over the pudding.