1 cup orange juice
1 tbsp fresh lime juice
1/2 cup organic sugar
3/4 lb rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry, thawed (make sure it contains only vegetable oils and no butter or lard)
1/2 tsp grated orange zest
1 tbsp fresh lime juice
1/2 cup organic sugar
3/4 lb rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry, thawed (make sure it contains only vegetable oils and no butter or lard)
1/2 tsp grated orange zest
Preheat oven to 400°F with rack in middle.
Stir together orange juice, lime juice and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Roll pastry into an 11 x 7 inch rectangle on floured surface. Dip your finger in water and make a 1/2 inch "frame" around the outer edge of the pastry. Fold over 1/2 inch of pastry and "seal" to form frame. Prick pastry all over with fork.
Strain rhubarb mixture through a sieve set over a small sauce pan to collect liquid. Place rhubarb slices on pastry slightly overlapping.
Bake until pastry is puffed and golden, about 30 minutes.
While pastry is baking boil reserved rhubarb liquid, skimming foam if necessary, until reduced to about 1/2 cup (15 to 18 minutes). Liquid should be slightly thick.
Transfer tart to a rack to cool. Brush rhubarb and pastry with reduced liquid and sprinkle with orange zest.
