Food & Cooking Recipes Dessert & Treats Recipes Nicole's Poached Rhubarb with Strawberries 4.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 3 cups This fruit sauce tops the delicious Pavlova served by pastry chef Nicole Plue, of New York City's Guastavino. Ingredients 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 Directions 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. Print