Poached Rhubarb with Cream and Mandarin Zest

In a small saucepan, cover the rhubarb with water until it is just submerged. Stir in sugar, and then bring the mixture to a simmer (do not boil). Allow to cook for about 2-5 minutes, or until the larger pieces feel tender. Remove immediately to avoid rhubarb getting too soft and falling apart. Immediately refrigerate for a minimum of 3 hours.
Add vanilla and maple syrup to the cream and whip until it forms soft peaks, but it is still smooth and silky. Add whipped cream to the dessert serving dish, carving out a little “nest” in the middle of the cream with a spoon. Spoon the poached rhubarb into the “nest” and finish with a generous amount of mandarin zest.

Recipe courtesy of Lee Kalpakis