Rhubarb and Orange Tart

Though it requires a little extra effort to poach the rhubarb before using it in the tart, it makes the filling creamier and much less watery. The method used for poaching the rhubarb is an interesting one—the rhubarb cooks from the heat retained in the pan and the syrup without going on the fire itself. (If rhubarb approaches a simmer it will disintegrate.)