Rhubarb Tart with Orange Glaze

I am having rhubarb fever. On Tuesday I made this simple rhubarb tart that I would like to share it with you. I found this Gourmet Magazine recipe on epicurious.com. It is just a few ingredients and steps. Click here for original recipe.

Here are the ingredients for Rhubarb Tart with Orange Glaze from the April 2009 Gourmet Magazine:
-1 cup fresh orange juice (about 2-3 oranges)
-1 tablespoon fresh lime juice
-1/2 cup sugar
-3/4 pound rhubarb, sliced 1/8 inch thick diagonally
-1 sheet frozen puff pastry, thawed
-1/2 teaspoon finely grated orange zest

To begin, preheat oven to 400 degrees with rack in middle of oven.

Grate orange zest and set aside. Juice oranges and lime. Slice rhubarb.
Combine juices, sugar, and rhubarb. Let macerate for 10 minutes.
Meanwhile, unfold dough and divide lengthwise. Roll out both dough pieces to the size of 11 x 7 inches. With a fork, prick (but not all the way through) a parallel border half an inch from the edge of dough. Prick pastry all over within the border.
Strain the rhubarb mixture and reserve the juice. Layer the rhubarb within the border, slightly overlapping. Place in oven and bake until crust is golden brown, about 30 minutes.
With the remaining juice, bring to a boil in a small saucepan. Reduce to 1/4 of a cup, stirring occasionally to remove froth. If your glaze gets too thick, just add a bit more water.
After the tart gets out of the oven, using a pastry brush apply orange glaze to tart and then sprinkle with orange zest. The orange glaze thickens up as it cools.
Use a pizza slicer to slice and serve. It is great by itself or with ice cream.