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1
Combine rhubarb and 2 1/2 cups brown sugar in large pot.
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2
Cook over low heat until syrup forms and rhubarb is tender but not falling apart, stirring occasionally, about 35 minutes.
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3
Pour rhubarb mixture into sieve set over large bowl.
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4
Cover sieve and chill rhubarb and juices overnight.
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5
Preheat oven to 400F.
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6
Roll out 1 pastry sheet on floured surface to 12-inch square.
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7
Cut into four 6-inch squares.
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8
Using small plate as guide, cut 6-inch round from each.
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9
Place rounds on ungreased baking sheet; pierce with fork.
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10
Bake 5 minutes; flatten with spatula.
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11
Bake until golden, about 10 minutes longer.
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12
Repeat with second pastry sheet to make 8 crusts.
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13
Maintain oven temperature.
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14
Blend ricotta and powdered sugar in bowl.
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15
Brush each crust with egg glaze.
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16
Leaving 1/2-inch plain border, spread 1/8 of cheese mixture (about 1/4 cup) on each crust.
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17
Bake tartlets until topping is set, about 10 minutes.
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18
(Can be made 1 hour ahead.
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19
Let stand at room temperature.)
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20
Preheat broiler.
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21
Pour rhubarb juices into small saucepan.
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22
Boil until reduced to thick syrup, stirring occasionally, about 8 minutes.
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23
Spread rhubarb 3/4 inch thick on rimmed baking sheet.
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24
Sprinkle with 3 tablespoons brown sugar.
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25
Broil until top is crisp and dark brown in spots, about 4 minutes.
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26
Spoon rhubarb over tartlets.
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27
Drizzle with rhubarb syrup and serve.
