Nicole's Poached Rhubarb with Strawberries

3 cups

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


  1. 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.

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