Strawberry-rhubarb tart

Hey y'all, back with part two of my tart story. Pie crust story here. So after eating the original batch of strawberries fresh from our garden that inspired the idea, I went out and bought strawberries and rhubarb from the store. Because. I. had. to. make. this. pie. Again, here's the original strawberry-rhubarb tart recipe. It's awesome. I've had good strawberry rhubarb pie before, and this one was not runny or watery at all! Here is my version of the recipe:

FILLING

• 2 cups diced fresh or frozen rhubarb
• 3 cups fresh strawberries, sliced, divided
• 1/4 cup sugar
• 1/2 teaspoon freshly grated lemon zest (didn't get this)
• 1 1/2 tablespoons cornstarch
• 1 tablespoon cold water
• 3 tablespoons red currant jelly (not this either)

Preparation

1. Combine rhubarb, 1 cup strawberries, sugar and lemon zest in a large nonreactive saucepan. Let stand for 20 minutes (35 minutes if rhubarb is frozen). (Ha! try 10 mins) Bring to a simmer over medium-low heat. Cook, stirring often, until the rhubarb is tender but still holds its shape, 5 to 8 minutes.
2. Meanwhile, stir cornstarch and water in a small bowl until smooth. Stir into the simmering fruit. Cook, stirring constantly, until the mixture is clear and very thick, about 1 minute. Transfer to a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled. (FF>> stuck it in freezer for 20 mins)
3. Shortly before serving, spread the strawberry-rhubarb filling evenly into the tart shell. Arrange the remaining 2 cups strawberries decoratively over the filling. (My "decoratively" involved pouring it on and making the top even. No fancy designs)
4. 
   Heat jelly in a small saucepan over low heat, stirring constantly. With a pastry brush, glaze the strawberries with the jelly.
   
   Nom nom nom...