Nicole's Poached Rhubarb with Strawberries
This fruit sauce tops the delicious Pavlova served by pastry chef Nicole Plue, of New York City's Guastavino.
- 4 stalks rhubarb, cut into 1-inch pieces
- 2 cups sugar
- 1 vanilla bean, scraped
- Zest of 1/2 orange
- 2 cups water
- 1 pint strawberries, diced
Place rhubarb in a medium bowl. In a small saucepan, combine sugar, vanilla bean, orange zest, and 2 cups water. Bring to a boil, and immediately pour over rhubarb. Set aside until rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mixture.