1 C fresh orange juice
1 T fresh lime juice
2/3 C sugar
3-4 large rhubarb stalks, thinly sliced diagonally
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
grated orange zest
crystalized ginger, julienned
Preheat oven to 400̊F with rack in middle. Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes. Meanwhile, cut pastry in half lengthwise; arrange pastry rectangles side by side on an ungreased large baking sheet. Make a ½-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork. Strain rhubarb mixture, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb. Bake until pastry is puffed and golden (underside of pastry should also be golden), about 20 minutes. Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest and ginger.