Rhubarb & Strawberry Tart

• 1 pie crust store-bought, 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 lemon zest from both lemons and juice from one, divided

Rhubarb & Strawberry Topping:

• 2 talks rhubarb trimmed and cut in half lengthwise and crosswise
• 6 medium strawberry 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