Rhubarb Tarts

Name: Rhubarb Tarts
Cook time: 1 minutes
Yield: Makes 4 Servings
Ingredients: 1/4 cup cranberry juice cocktail; 3 tablespoons sugar, divided; 2 tablespoons seedless raspberry jam, divided; 40 1/4-inch-thick slices fresh rhubarb (preferably bright red; 3 to 4 stalks); 4 sheets fresh phyllo pastry or frozen, thawed (each about 13x17 inches); 1/2 cup (1 stick) unsalted butter, melted; Finely grated orange peel; Lightly sweetened whipped cream

By Jill DupleixPhotography by Nigel Cox

March 31, 2011

Two individual rhubarb tarts on rectangular phyllo pastry with long stalks of rhubard laid in strips.

Photo by Nigel Cox

Recipe notes