Method

1. 1Step : Preheat the oven to 170°C.
2. 2Step : Mix the flour, 125g of softened butter, 50g of sugar, and the ginger. Add the water and work the dough. Chill in the refrigerator for 2 hours.
3. 3Step : Peel and cut the rhubarb into chunks. Sprinkle half with 50g of sugar and let it macerate to release its juices.
4. 4Step : Cook the remaining rhubarb with 50g of sugar over low heat to make a compote.
5. 5Step : Roll out the dough and place it on a baking sheet lined with parchment paper.
6. 6Step : Spread the compote over the dough, then arrange the rhubarb chunks on top.
7. 7Step : Fold over the edges, sprinkle with sugar, and bake for 40 minutes.
8. 8Step : Cut the strawberries in half and arrange them on the tart. Scatter crushed pistachios over the top before serving.