Thursday, May 28, 2009

Orange Glazed Rhubarb Tart

This one is going to be short and sweet – and tart.

One of the many joys of this season is rhubarb. We love it in my family and I buy it every chance I can because it’s only around for a little while. Usually I pair it with strawberries because they are also coming into season and the combined flavors are just perfect.

My go-to recipes are strawberry rhubarb pie or strawberry rhubarb crisp, but a pretty picture in the April issue of Gourmet magazine that combined rhubarb and oranges caught my eye, and I just had to try it. The Gourmet recipe called for puff pastry, but I had some phyllo dough in the freezer so I decided to use that instead.

It made a lovely and light dessert that everyone raved about at a recent family dinner party.

I also made an apple tart for the kids just in case they didn’t like rhubarb without strawberries. I used the same basic recipe, but substituted thinly sliced apples for the rhubarb and cinnamon for the citrus.

I need not have worried. They loved the rhubarb tart, but were especially enthusiastic about having two different desserts to try. Add some vanilla ice cream (one scoop for each flavor of tart of course) and what kid wouldn’t have fun with that?

Orange Glazed Rhubarb Tart
Adapted from recipe in Gourmet Magazine April 2009 issue

1 large orange
1 tablespoon fresh lime juice
1/2 cup sugar
4 long rhubarb stalks, thinly sliced on the diagonal (1/8 inch)
8 tablespoons butter, melted
1 half package phyllo dough, thawed (The Athens Brand I used comes with two separate rolls, so I used one)

Juice the orange and grate 1 teaspoon of zest from the rind. Mix orange juice, lime juice, sugar, orange zest and rhubarb and let flavors meld at least 10 minutes.

In the meantime prepare pastry. On a cook sheet covered with parchment paper, place one sheet of phyllo dough. Brush with melted butter using a pastry brush. Continue in this manner for 6 layers. Top pastry with half of the rhubarb slices, overlapping slightly and leaving 1/2 to 1 inch “crust” around the edges.

Repeat with six more butter basted phyllo layers and one more rhubarb layer. Bake pastry at 400 degrees for 25 – 30 minutes. While it is baking, pour marinade juice into a small saucepan and simmer over low heat to form a glaze. When pastry is finished, brush the top with the glaze. Serve with vanilla ice cream drizzled with extra glaze.

For a printable recipe click here


vanillasugarblog said...

isn't that the prettiest color pink? gorgeous.
I hate to say this, but I am not a huge fan of rhubarb. But I bet the orange glaze would go good with plums. Don't you think?

Alicia Foodycat said...

That apple one looks like my idea of heaven. I love rhubarb, but I really can't walk past an apple dessert.

Heather said...

i love rhubarb. these are just gorgeous!

Reeni said...

This is so pretty, Laurie! And can you believe I've never had rhubarb? You make me wish I had this tart in front of me right now! I've never seen it paired with anything but strawberry, I bet the orange was a nice change.

Laurie said...

Dawn, The pink is what attracted me too! I think it would be great with plums or just about any fruit.

Foodycat, I'm the same way about apples. I was with the kids in having a slice of both.

Heather, So glad you're back, my fellow rhubarb lover.

Reeni, You must try rhubarb immediately!

Lo said...

oh, Oh, OH!
How I love the spring for its rhubarb. This year, I've had only the tiniest slice of a rhubarb pie... and I am totally craving MORE! This recipe looks like one that I could totally get into.

Pam said...

What a lovely looking tart. I've never had orange with rhubarb, it sounds delicious.

Sara said...

This looks so pretty! I have a rhubarb plant in my yard, I may even make this tonight.

Katherine Roberts Aucoin said...

I have never tasted or cooked rhubarb and looks like I am missing out on some really good treats.

You tart looks so light and flaky. I am wanting to try rhubarb really bad and the apple looks so fantastic too!

Donna-FFW said...

Looks gorgeous, and the color is so pretty. What a delicious way to use the rhubarb!

NYgirl@heart said...

I sooo have to try that orange rhubarb dessert you made! It looks awesome!
Also thank you so much for your suggestions on my blog. I really appreciate you taking the time!
Have a great day!

Mayberry Magpie said...

Hi -- I found your blog through a google search looking for Chicken Pomodoro. I'll be making yours tonight.

Love your blog -- can't wait to explore a little more.

noble pig said...

The color is just divine! How beautiful!

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