Adapted from recipe in Gourmet Magazine April 2009 issue
1 large orange
1 tablespoon fresh lime juice
1/2 cup sugar
4 long rhubarb stalks, thinly sliced on the diagonal (1/8 inch)
8 tablespoons butter, melted
1 half package phyllo dough, thawed (The Athens Brand I used comes with two separate rolls, so I used one)
Juice the orange and grate 1 teaspoon of zest from the rind. Mix orange juice, lime juice, sugar, orange zest and rhubarb and let flavors meld at least 10 minutes.
In the meantime prepare pastry. On a cook sheet covered with parchment paper, place one sheet of phyllo dough. Brush with melted butter using a pastry brush. Continue in this manner for 6 layers. Top pastry with half of the rhubarb slices, overlapping slightly and leaving 1/2 to 1 inch “crust” around the edges.
Repeat with six more butter basted phyllo layers and one more rhubarb layer. Bake pastry at 400 degrees for 25 – 30 minutes. While it is baking, pour marinade juice into a small saucepan and simmer over low heat to form a glaze. When pastry is finished, brush the top with the glaze. Serve with vanilla ice cream drizzled with extra glaze.
