Prepare tartlet shells using your favorite dough recipe as described above, or unwrap store baked shells.
Add all ingredients except the strawberries and vanilla extract in a large pot on the stovetop, mixing well to combine.
Cook over medium heat until the rhubarb breaks down and the sugar - about 8 minutes.
Add in the strawberries and vanilla extract and cook on medium heat for about 5 minutes. he strawberries should be very soft.
Remove the pot from the heat and allow to cool to at least room temperature. You can also cool the mixture in the fridge, which will result in a more curved filled tartlet shape.
Fill the tartlet shells and chill for at least an hour before serving, garnish with whipped cream.
