Preheat oven to 375 degrees with rack in the middle.

In a flat glass pan, stir together the orange juice, lime juice and sugar. Add the sliced stalks for 10 minutes. Set aside.

Using a quarter ( 9x13) sheet pan, brush the bottom of the pan with melted butter. Cut full sheets in half if needed. That will give you 12 layers for the tart. Layer phyllo dough onto the pan, buttering each layer until all the layers are used. Butter the top layer.

Strain and pat dry the stalks, keeping the juice for the glaze.

Layer the stalks, overlapping slightly.

Place the tart in the oven and bake until bottom is golden, for 30 minutes, cover with foil if phyllo edges has browned. Continue baking. Test the rhubarb for doneness with a toothpick. Remove and place on a rack to cool.

In a small saucepan, add the reserved juice and simmer until reduced to 1/4 cup. Once thickened, similar to maple syrup, remove and cool slightly.

Brush syrup over tart and phyllo, sprinkle with zest. Serve with whipped cream.