On p. 257 of Pie & Pastry Bible, she has a recipe for a fresh strawberry and rhubarb tart. In this recipe, the rhubarb is cooked on the stovetop with sugar and cornstarch, cooled, and then spread into a pie shell and topped with fresh strawberries.
I don’t know if you are looking for this kind of thing, but I can tell you that it is scrumptious. I made a version of this tart for a family gathering, using a puff-pastry shell instead of a tart shell. Yum!
Were you thinking along the lines of a lemon curd, where you add egg?