Rhubarb Tart With Orange Glaze

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“Every Spring I start gathering rhubarb recipes for DH. Our rhubarb isn't ready until the middle of Summer though...but we are expecting tons this year! GOURMET / April 2009”

Ingredients Nutrition


  1. Preheat oven to 400 degrees with rack in the middle.
  2. Stir together oj, lime juice and sugar in a bowl.
  3. Add rhubarb and let stand, stirring occasionally, 10 minutes.
  4. Meanwhile, cut pastry in half lengthwise, then roll out each piece into a 11X7 inch rectangle on a lightly floured surface with a floured rolling pin.
  5. Arrange pastry rectangles side by side on an ungreased large baking sheet.
  6. Make a 1/2 inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through).
  7. Prick pastry inside border all over with a fork.
  8. Strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
  9. Top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
  10. Repeat with remaining pastry and rhubarb.
  11. Bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
  12. Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
  13. Transfer tarts to a rack.
  14. Brush rhubarb and pastry with glaze and sprinkle with zest.
  15. Suggested accompaniment vanilla ice cream.

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