Citrus Rhubarb Tart

I know I said in my last post that I would give the recipe for this desert, so here goes:

Last weekend, while at the aforementioned Oak Park Farmer’s Market, I also picked up some wonderfully firm deep-red rhubarb. I LOVE rhubarb. I considered making a basic strawberry-rhubard pie, but I decided I wanted to try something a little more fun. I had just bought some puff pastry at Trader Joe’s that same day that I was planning on experimenting with (I was thinking about trying to make elephant ears), and I had two lonely oranges sitting on my counter. It took me a few minutes to put two-and-two together, but ultimately I decided I would make a Citrus-Rhubarb Tart. It turned out to be absolutely delish, and eating a slice of this tart felt much lighter than eating a slice of pie. All-in-all, I think it makes a great summer desert – delicious served either warm or cold:

Citrus Rhubard Tart


  • About 4 large Stalks of firm red rhubarb
  • Two Large Oranges
  • 1/2 Cup of White Suger
  • 2 Tbsp Lemon Juice
  • One Sheet of frozen Puff Pastry


  • Place a piece of frozen puff pastry on a cookie sheet to thaw
  • Thoroughly wash the rhubarb in cold water
  • Chop the rhubarb into small pieces (no more than 1/4 inch width)
  • Place all of the chopped rhubarb in a bowl.
  • Cut each orange in half, and (using a citrus reamer) ream all of the pulp and juice into the bowl
  • Add the lemon juice and sugar. Mix well and let the mixture sit/soak for 20-30 minutes
  • Roll/Stretch the puff pastry sheet as far as it can go without tearing (nearly the size of a standard cookie sheet)
  • Starting one inch from each side, poke the inner-area of the puff pastry with a fork (this will keep the area where the rhubarb will be from puffing up)
  • Strain the rhubarb (keeping the juices) and spread the rhubarb evenly over the selected area of the puff pastry (about one inch in from the edge on all sides)
  • drizzle the rhubarb with 2-3 Tbsp of the sugar/citrus liquid
  • Bake in a 350F oven until the pastry along the edges has puffed up and turned golden brown (i.e. follow pastry package instructions). Do not burn the pastry!
  • While the tart is baking in the oven, add remaining sugar/citrus liquid to a small saucepan and reduce until you have about a 1/4 left (a glaze).
  • Once the tart is done baking, remove it from the oven and brush the crust with the citrus glaze. Drizzle the rest of the tart with any remaining glaze.
  • Cool for 10-15 minutes, and then cut and serve with vanilla ice cream or whipped cream.


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