Rhubarb Tart With Orange Glaze

This is definitely a delicious rhubarb preparation. The sauce is great over ice cream too!!My puff pastry did not puff, but I will certainly try it again. I’ll use this preparation every time I have rhubarb that is lying around doing nothing special. I may try adapting my strawberry rhubarb jam to include freshly squeezed oj (I usually slice a Meyer lemon into it) a bit of vanilla syrup or cardamom would make this very special too. I’m thinking of adding rose water next time.

• cesaera

• Niskayuna, NY

• 5/21/2019

pretty, delicious, and easy to boot!

• marcelloup

• 7/6/2016

Made it twice in as many weeks, as written. Complete awesomeness. Easy as pie. Actually, waaay easier than a pie and just as good.

• judun

• Edmonton, AB

• 6/20/2016

Absolutely delicious! Made exactly to the recipe and it looked as good as it tasted too. I used a mandolin to keep rhubarb slices the same.

• ctm1steph

• Great Falls, MT

• 12/1/2015

This tart was gorgeous as well as delicious! I did take another reviews idea to use a lil almond paste and I did finish it off with Chantilly Cream and a half of fanned strawberry for each serving! It was over the top beautiful!

• beenewman

• Parker, Colorado

• 5/20/2015

Very good! I used some components of another rhubarb tart recipe, and the mixture was phenomenal. I spread almond paste on the pastry dough before laying down the rhubarb, and then added some pure almond extract to the orange glaze mixture. I also sliced the rhubarb more like celery rather than on the bias.

• melanied3333

• Minneapolis, MN

• 6/23/2014

Yummy! I would serve chantilly cream with this next time instead of ice cream.

• natashanese

• 4/10/2014

Help...how do you make this tart beautiful? I had only pencil thin Rhubarb can you imagine silcing 1/8 in. thin on the diagonal? Any good ideas?

• JTodd1

• sarasota fl.

• 7/15/2013

Divine! Want to see [otherwise elegant] dinner guests literally lick their plates? I've made this many times as written and also with different fresh fruits--it's always a hit. Try peach with freshly grated ginger or apple with cinnamon--the glaze works beautifully on both and it's sooo easy. Mmm, mmm, mmm.

• Anonymous

• NY

• 1/21/2013

Gorgeous. Elegant. Absolutely delicious, and SO easy! Wowed all the rhubarb lovers. An instant top 10 favourite. I omitted the zest, made individual tarts, served with vanilla icecream and sugar crusted mint leaves. Would possibly use a few drops of vanilla in the glaze next time, or cardamon as suggested. Will definitely try with strawberries as also suggested, and a smear of marscapone underneath. Totally love it!

• TheTodayWoman

• Sydney, Australia

• 6/4/2012

I love rhubarb as one of the few remaining seasonal fruits. My rhubarb patch is a bit frugal in its bounty so this dessert is perfect. It hits all the right notes in flavor while using rhubarb sparingly. Will definitely make again.

• mimiyork

• 5/8/2012

Everyone thought it was awesome, I took care to use uniform slices and lay them evenly- with the glaze they were beautiful. Wonderful flavor, light yet very flavorful. I made the mistake of mixing the zest with the juices, didn't make a difference. Will do this easy, elegent desert again. It was perfect after our Easter meal. 4 large ribs of Rhubarb were just a little too much, so that is a good estimate. (Thanks to the reviewer who mentioned this measurement).

• cook4usplus

• Cincinnati, OH

• 4/8/2012

I liked this v. much and friends who love rhubarb, but do not like "orange" desserts of any kind were lapping up the "sauce". I bought the more expensive Doufor (sp) puff pastry and really didn't see even a minor difference, so I'll stick with the Pepperidge Farm that you can get anywhere. It was a very bright flavor. I used 3 kinds of oranges because that's what I had on hand (Navel, Mineola and Mandarin). I also had key limes, so I used those. I LOVED the flavor of the sauce with the rhubarb "marinating" in it, but it became too sweet once it was reduced. I did mine for 17min and it was just right (IF) I had applied it immediately. Since the recipe doesn't say to apply the sauce to a hot -or- cooled product, I let it sit for about 15min and in the meantime my "sauce" gelled up to a honey consistency. I still swiped it on the edges and "splash painted" the fruit and it looked amazing, but I think applying both hot would have been better. Also, serve immediately should be in here. I pulled mine out of the oven and it was a lovely brown bottom to top, but about 3 hrs later at dessert time, the middle/bottom was soggy. Overall lovely and tasty and a fine presentation for the most timid chef. I recommend (if possible) buying uniform size stalks if you care to have your presentation perfect.

• Anonymous

• San Francisco, CA

• 4/1/2012

So easy, so quick, and so good. The glaze needs to be reduced to become syrupy. I made half the recipe for the 2 of us which serves 4. Very light. A mascarpone would be nice under the rhubarb. I didn't do the orange zest at the end.

• Anonymous

• Huntington Beach, CA

• 10/1/2011

This is so easy, it looks elegant and is a perfect end to a spring dinner or lunch. It is a good way for guests to try rhubarb for the first time.

• Anonymous

• 5/3/2011