Strawberry and Rhubarb Tart

1 lb rhubarb

1/3 cup sugar

1/2 cup cream cheese softened

1/2 cup sour cream

3 TBSP icing sugar, more to taste

1 pre-baked 10" cookie shell

1 box strawberries, topped and halved

Put the rhubarb in a saucepan with sugar and 2 Tbsp water.  Cook until soft and thick, about 10 minutes.  Combine the cream cheese, sour cream, with icing sugar, to taste.  Spread in the bottom of the pre-baked shell with the cream cheese mixture.  Spread rhubarb over cream.  Arrange berries in pretty rows.