In a medium saucepan, combine white balsamic vinegar, sugar, kosher salt, and fennel seeds. Bring to a gentle simmer until sugar dissolves. Pour over sliced rhubarb and refrigerate for at least 1 hour.

In a large mixing bowl, combine strawberries, orange zest, torn basil, and chopped pistachios. Mix gently to combine.

Strain the pickled rhubarb to remove excess liquid and add it to the salad mixture, folding gently.

Drizzle olive oil and reserved pickling liquid over the salad, season with sea salt and black pepper, and toss lightly.

Transfer to a serving platter, nestle the burrata in the center, and garnish with black sesame seeds.