Rhubarb-Orange Sauce

MAKES 1-1/3 CUPS (330 ML)

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       EQUIPMENT: A fine-mesh sieve.

        1 pound (about 4 cups/500 g) fresh or frozen rhubarb, coarsely chopped into 2-inch (5 cm) pieces

        3 tablespoons confectioners’ sugar

        1 reserved scraped vanilla bean pod (from the panna cotta recipe)

        1/2 cup (125 ml) freshly squeezed orange juice

1.     In a medium saucepan, combine the rhubarb, sugar, vanilla bean pod, orange juice, and 2 cups (500 ml) water.

2.     Bring to a boil over high heat, then reduce the heat to medium and simmer until the rhubarb is cooked through and has softened, about 10 minutes.

3.     Strain the juices through the sieve into a measuring cup with a pouring sprout (reserve the strained rhubarb pulp for another use, such as a compote). Rinse the saucepan and return the sauce to the heat. Simmer over medium heat, uncovered, until the sauce has reduced by about half, 10 to 15 minutes. Set aside to cool, then place in the refrigerator to chill. Store in an airtight container in the refrigerator for up to 3 days.