Boil the rice till thick in milk to which has been added the cinnamon, a little lemon juice and sugar. When the rice is cooked allow to cool. Make a border of it on a buttered plate and fill the center with a marmalade made as follows:
Cut the peeled stalks of the rhubarb into dice and allow them to simmer in a small amount of water till they are of the consistency of marmalade. Add the sugar, butter and lemon rind. Take from the fire and immediately add the beaten yolks. Arrange, as stated, in the middle of the rice, sprinkle with a little more sugar and set in the oven for fifteen minutes or more before serving.