1 1/4 cups          All Purpose Flour

1/4    cup            Sugar

1/2    cup            Butter

4-6    tbls             Ice Water

Combine the flour and sugar in a bowl.

Cut the butter into 8 pieces and then cut them into the flour until the mixture resembles fine crumbs.

Add the water, a little at a time, until a dough forms and can be gathered into a ball.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

1 1/2  lbs      Rhubarb, trimmed and

                       cut into 1-inch pieces

2/3     cup     Sugar

8                     Large Strawberries,

                       quartered

3                     Eggs, separated

1/4   cup       Whipping Cream

Grated zest of 1/2 lemon

Place the rhubarb in a bowl and sprinkle it with half of the sugar.

Let sit for 30 minutes to draw out the juice.

In the meantime, roll out pastry and fit it into a 10-inch tart pan.

Prick the tart shell bottom and sides with a fork and line the tart pan with aluminum foil, shiny side down, and with pie weights or beans.  Bake in a preheated 375° oven for 10 minutes.

Remove the pie weights and foil.  Then bake for another 7 minutes.

Drain the rhubarb, reserving the juice, and arrange the rhubarb along with the strawberries in the tart shell. Sprinkle with half of the remaining sugar and bake for 20 minutes.

Remove from the oven.

Just before the baking time has elapsed, beat the egg yolks with remaining sugar and mix in the rhubarb juice, cream and lemon zest.  Beat the egg whites until stiff and fold them into the egg yolk mixture.  Pour the custard over the rhubarb/strawberries and return the tart to the oven.  Bake for another 20 minutes until the custard is set and  the top is brown.  Serve warm or cold.

Serves 8