Rinse the bulgur with cold water until the liquid comes out clean.
⅔ cup bulgur
In a pot bring the soy milk with the bulgur and salt to a boil, then simmer for 10 minutes until soft.
1 ⅓ cup soy milk, ¼ tsp salt
Chop the rhubarb into small pieces (around ½ inch or 1 cm).
6 oz rhubarb
In a small pot add the rhubarb, raisins, sugar, cinnamon, baking soda and water. Cook over medium low heat until the rhubarb releases its liquid and makes a syrupy sauce, about 8 minutes.
1 tbsp raisins, ½ tsp cinnamon, 2 tbsp sugar, ⅛ tsp baking soda, ¼ cup water
Add the bulgur to two bowls. Top with rhubarb sauce, chopped almonds. Add more soy milk, if you prefer.
2 tbsp almonds