Rhubarb & Strawberry Tart

• 1 store-bought pie crust, defrosted

Lemon Cream Filling:

• 1 cup crème fraîche (OR 1 cup whipping cream, whipped)
• 1 cup cream cheese, softened
• 2 tbsp granulated sugar
• 2 medium lemons, zest from both and juice from one divided

Rhubarb & Strawberry Topping:

• 2 talks rhubarb, trimmed and cut in half lengthwise and crosswise
• 6 medium strawberries, trimmed and cut into halves
• 1 tsp vanilla bean paste, or 1 vanilla bean halved and pods scraped out
• 1/4 cup granulated sugar
• 1/4 cup sugar
• 2 tbsp water