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1
Preheat oven to 400 degrees with rack in the middle.
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2
Stir together oj, lime juice and sugar in a bowl.
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3
Add rhubarb and let stand, stirring occasionally, 10 minutes.
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4
Meanwhile, cut pastry in half lengthwise, then roll out each piece into a 11X7 inch rectangle on a lightly floured surface with a floured rolling pin.
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5
Arrange pastry rectangles side by side on an ungreased large baking sheet.
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6
Make a 1/2 inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through).
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7
Prick pastry inside border all over with a fork.
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8
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
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9
Top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
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10
Repeat with remaining pastry and rhubarb.
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11
Bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
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12
Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
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13
Transfer tarts to a rack.
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14
Brush rhubarb and pastry with glaze and sprinkle with zest.
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15
Suggested accompaniment vanilla ice cream.
