It turns out rhubarb is a pretty hot item at this time of year. My CSA has included it in my share for the last few weeks. This leaves me searching for creative things to do with this tart vegetable. So far I’ve tested out Rhubarb Bars and a Strawberry Rhubarb Crisp. This time around I decided to try out a recipe for a Rhubarb Tart which I found on epicurious. The recipe calls for frozen puff pastry, but I was very curious to try out one from scratch. After doing a little research on puff pastry I found it it can be quite time consuming to make due to the amount of time you let the dough rest after each fold. I ran into a great site that uses a shortcut method to puff pastry, which apparently is used quite often. I’m not going to post the recipe and directions since it’s quite lengthy, but feel free to check out Fine Cooking for detailed instructions.
Prep time: 20 minutes
Cook time: 50 minutes
Yield: 8 servings
Adapted from Gourmet
1 cup fresh orange juice
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
I added about a 1/4 teaspoon of cardamom
Accompaniment: vanilla ice cream
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.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
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). Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan (this is where I added the cardamom), skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.