Suivez les etapes dans l ordre.
Begin by preheating your oven to 400 degrees Fahrenheit. Ensure the rack is positioned in the middle of the oven.
In a mixing bowl, combine the fresh orange juice, lime juice, and sugar. Stir well until the sugar is mostly dissolved.
Add the thinly sliced rhubarb to the citrus mixture. Allow it to stand for about 10 minutes, stirring occasionally to ensure the rhubarb is well coated.
While the rhubarb is marinating, lightly flour a clean, flat surface. Cut the frozen puff pastry sheet lengthwise into two equal pieces.
Using a floured rolling pin, roll out each piece of puff pastry into an 11x7 inch rectangle.
Place the pastry rectangles side by side onto a large baking sheet that has not been greased.
Create a border around each pastry rectangle by lightly scoring a line approximately 1/2 inch from each edge. Be careful not to cut all the way through the pastry.
Using a fork, prick the pastry inside the scored border multiple times. This will prevent the pastry from puffing up too much in the center.
Strain the rhubarb mixture through a sieve set over a bowl. Reserve the liquid; this will be used for the glaze.
Arrange half of the marinated rhubarb on top of one pastry rectangle, staying within the border. Slightly overlap the slices for even coverage.
Repeat the process with the remaining rhubarb and the other pastry rectangle.
Bake in the preheated oven for approximately 30 minutes, or until the pastry is puffed and golden brown. The underside of the pastry should also be golden.
While the tarts are baking, pour the reserved rhubarb liquid into a small saucepan. Bring to a boil, skimming off any foam that forms on the surface.
Continue to boil the liquid until it has reduced to about 1/4 cup, which should take around 15 to 18 minutes.
Once the tarts are baked, transfer them to a wire rack to cool slightly.
Brush the rhubarb and pastry with the reduced rhubarb glaze. Sprinkle with the grated orange zest.
For an extra touch, serve the rhubarb tarts with a scoop of vanilla ice cream.