Rhubarb Tarts
- 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
- This recipe is vegetarian
- Produce
- Orange peel (1)
- Rhubarb, fresh (1 thick 40 1/4-inch-thick slices)
- Condiments
- Raspberry jam, seedless (2 tablespoons)
- Cooking & Baking
- Sugar (3 tablespoons)
- Whipped cream, Lightly sweetened (1)
- Bread & Baked Goods
- Phyllo pastry or, fresh frozen (4 sheets)
- Drinks
- Cranberry juice cocktail (1/4 cup)
- Dairy
- Butter, unsalted (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published April 1, 2011 (1 year ago).
1 person saved this recipe.
