Rhubarb Tart with Strawberry Sorbet
For the sorbet, rinse the strawberries and set some aside for garnish. Trim the rest and cut into small cubes. Puree and strain through a sieve. Stir in the powdered sugar, grenadine and lime juice. Pour into an ice cream maker and process according to the manufacturer's directions. Freeze until ready to serve.
Thaw the puff pastry. Place the sheets over each other and roll out on a lightly floured surface. Line a tart tin with the dough, forming an edge. Prick the dough several times with a fork, then refrigerate.
Rinse and trim the rhubarb and cut into about 8 cm (approximately 3 inch) long pieces. Bring the apple juice with water and sugar to a boil for 2-3 minutes. Pour in the rhubarb and blanch for about 2 minutes. Remove the rhubarb with a slotted spoon and drain well.
Spread the vanilla pudding on the puff pastry. Lay the rhubarb on it. Brush the crust with beaten egg yolk. Bake in a preheated oven at 220°C (approximately 425°F) (gas mark 5-6, fan: 200 degrees) for 15-20 minutes.
Measure 250 ml (approximately 1 cup) of the apple-rhubarb cooking liquid. Stir with the glaze powder and prepare according to the package directions. (Alternatively, stir the liquid with some cornstarch and heat until thickened.) Spoon over the rhubarb. Let cool. Serve slices of the tart with portions of strawberry sorbet. Dust with powdered sugar and garnish with sliced strawberries.