Instructions: For the Poached Rhubarb With Strawberries: 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. (

Makes about 3 cups)

For the Yogurt Cream: In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine all ingredients. Beat on medium-high speed until stiff. (

Makes about 2 cups)

In a small saucepan, combine strawberries and sugar. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes. Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use. Store in an airtight container for up to 5 days. (

Makes about 2 cups)

Heat oven to 275 degrees. Line two baking pans with parchment paper. Set aside.

In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.

Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour.

Serve with Yogurt Cream, Poached Rhubarb with Strawberries, and Strawberry Sauce.

This recipe yields 8 servings.

Comments: Pavlova is an airy dessert named in honor of Russian prima ballerina Anna Pavlova.

When selecting rhubarb, look for crisp, bright, blemish-free stalks, and keep in mind, rhubarb will only stay fresh in the refrigerator for a few days.

When preparing the meringue base, use three- to four-day-old room-temperature eggs for best results. When whisking meringue, add the sugar slowly, and take care not to overbeat; this will cause the foam to curdle and liquefy. And if your meringue becomes lumpy - a sign of overbeating - make sure to begin again with fresh egg whites.

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