Drain the fresh bruccio, keeping it cool.
Cut the ends of the rhubarb stalks, run them under cold water, peel with a paring knife and cut them into small sections.
Place the rhubarb in a saucepan, add the grenadine, sugar and ginger powder, cook over low heat for 30 minutes.
Leave to cool.
Arrange the bruccio in cups, serve with rhubarb.
Give a few turns of Sichuan pepper to the grinder.
