Outside-until-the-sun-goes-down weather is upon us here in the Bay State and that means your calendar for the next few months is beginning to stack up with invites to backyard bbq’s and vacation homes. On top of that, you’re hosting a mothers day brunch which is only weeks away. You can’t show up empty handed and nothing says “almost summer” like a rhubarb and citrus combo. Here is a simple, eye popping, zesty recipe that will please the masses.
You’ll need:
- 3 stalks of rhubarb
- 1 frozen pastry dough sheet (store bought)
- 1 large orange
- 1 lime
- 1/2 cup of sugar
- zest of an orange
Directions:
Pre-heat oven to 400. Defrost pastry dough. In a bowl, combine the juice of 1 large orange, the juice of 1 lime plus 1/2 cup of sugar, stir. Slice your rhubarb stalks on a diagonal, very thin. Place rhubarb slices in bowl with the juices for about 10 minutes, stirring occasionally. On a floured surface, roll out the dough just a bit and poke dough with a fork. Transfer square piece of dough onto a lightly floured baking sheet. Strain the rhubarb and reserve the liquid. Layer the rhubarb onto the dough, leaving the outer rim untouched (about an inch) Bake in the oven for about 25 minutes. During the last 15 minutes, transfer the orange juice liquid onto the stove and bring to a boil. Drizzle your tart with the reduction and finish with orange zest.
Thinly sliced rhubarb
Ready for the oven
hole in the pearl 