Preheat your oven to 375°F (190°C). In a mixing bowl, combine all-purpose flour and a pinch of salt. Cut cold unsalted butter into the flour until it resembles coarse crumbs. Gradually add ice-cold water, mixing just until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.

Remove the dough from the refrigerator and roll it out on a lightly floured surface until it’s about 1/8 inch thick. Transfer it to a tart pan, pressing it into the corners and edges. Trim any excess dough hanging over the edges.

Wash and chop fresh rhubarb into small pieces. In another bowl, combine the chopped rhubarb with granulated sugar and let it sit for 10-15 minutes to release juices.

Blind bake the crust in the oven for about 10 minutes until starting to turn a light golden color to ensure it stays crisp.

Pour the prepared rhubarb mixture into the crust, spreading evenly. Return to oven and bake for an additional 25-30 minutes until the filling is bubbly and rhubarb is tender.

In a saucepan, combine strawberries with a splash of water and simmer over medium heat for 5-7 minutes until softened. Mash the strawberries and strain to achieve a smooth glaze. Set aside.

Let the tart cool at room temperature for 15-20 minutes. Drizzle the strawberry glaze over the top of the tart before serving.