Drain the fresh bruccio and keep it chilled until ready to serve.
Trim the ends from the rhubarb stalks, rinse under cold water, peel with a paring knife, and cut into small pieces.
In a saucepan, combine the rhubarb with grenadine, powdered sugar, and ginger. Cook over low heat for 30 minutes, stirring occasionally. Let cool completely.
Spoon the bruccio into individual serving cups and top with the rhubarb confit.
Finish with a few grinds of Szechuan pepper from the mill for a subtle, aromatic kick.
