Rhubarb season has begun. As we have a couple very nice rhubarb plants, we are happy to enjoy this tasty vegetable in many different ways. Rhubarb pairs very nicely with orange, it’s also tasty with ginger.

Rhubarb Orange Tart Rhubarb Orange Tart

Serving Size: 2

Ingredients:

  • 3 slices frozen puff pastry, thawed
  • 1 orange
  • 1 cup orange juice
  • splash lemon juice
  • 1 tablespoon sugar
  • pinch cinnamon (optional)
  • 2 teaspoons corn starch
  • 2 tablespoons almond flour
  • 2 stalks rhubarb

Directions:

  1. Preheat the oven to 220 C or the temperature recommended on the package of puff pastry.
  2. Pour the orange juice into a small saucepan.
  3. Add the corn starch and mix well.
  4. Add the sugar and cinnamon and stir well.
  5. Bring the sauce to a gentle boil, stirring, until it becomes clear ad thick.
  6. Remove from the heat and allow to cool.
  7. Thaw the 3 slices of puff pastry.
  8. Slice 1 into 8 thin strips to make the extra edges on the other two pastries.
  9. Wet the edge of all four edges of each puff pastry and lay the strips on each edge s that there is a slight rim on each pastry.
  10. Prick the center part of the bottom with a fork s that that part does not raise.
  11. Spoon 1 tablespoon of the orange sauce carefully onto the center bottom of each pastry.
  12. Sprinkle 1 tablespoon of almond flour on the orange sauce and spread on the bottom of the puff pastry evenly.
  13. Clean the rhubarb and slice in thin slices. Lay the rhubarb slices onto the almond orange sauce.
  14. Lightly wet the rim of each pastry ad sprinkle a teaspoon of sugar over the pastry- rhubarb and edging.
  15. Bake in the oven for 18-20 minutes or until golden brown.
  16. Serve the pastries with some orange sauce on top, and a slice of orange on the side.