Oh, this tart was beautiful...and good...and easy. I recommend it and you can find the recipe here. One starts with store bought puff pastry (I tried to make my own once and it has inspired such nightmares since that I will be a devout puff pastry buyer for life), a few large stalks of rhubarb, two oranges, a lime, and some sugar. That's it. You cut the rhubarb very thinly on the diagonal and macerate it in the juices of the oranges, lime, and some sugar. After macerating, you strain the liquid into a pot and boil it until it's thick enough to make a glaze. With the fruit, you arrange it on the puff pastry very beautifully and bake it until the pastry is golden. You pour over the glaze, arrange some orange zest on top, and voila.
Before it bakes (see photo above), it's pretty, but once it's cooked and you've applied the glaze and orange zest, it's stunning. It's also delicious...the rhubarb and orange makes a very tart and fresh combination and the flaky pastry and yielding fruit are a great pair.
To go with the rhubarb tart, I made a rhubarb and basil cocktail inspired by this recipe from The Kitchn. This was a little bit more work...the rhubarb had to be cooked down with sugar and water, pureed, and then strained through a mesh sieve, which sounds easy but is kind of a lot of work. I chilled the puree, and then later in the day I combined a few tablespoons with ice, some basil from my (aero)garden, vodka, and finished it with Sprite.
We enjoyed them out on the balcony. I was wearing sunglasses but I also needed a light scarf.
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